vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cold Slaw (No. 1)
From The Blue grass cook book, 1904
Serves 4
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
71Calories
2 gProtein
14 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories71 kcal
Protein2.2 g
Carbohydrates14 g
Total Fat0.5 g
Sodium36 mg
Potassium466 mg
Calcium94 mg
Iron0.1 mg
Magnesium31 mg
Phosphorus61 mg
Zinc0.5 mg
Copper0 mg
Manganese0.6 mg
Vitamin C91 mg
Vitamin K134 mcg
Vitamin B60.3 mg
Water207 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 43. The excerpt below is the record exactly as published.
COLD SLAW (No. 1) Take off the outer leaves and split the head of a cabbage and cut on a slaw-cutter or with a sharp knife into fine shreds and put on ice. Serve with French dressing or mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.