vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cold Slaw, or Cabbage Salad
From The new Annie Dennis cook book, 1905
Serves 2
Presented as published in 1905. 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
978Calories
9 gProtein
17 gCarbs
99 gFat
Full nutrition (33 nutrients)
Calories978 kcal
Protein8.5 g
Carbohydrates17 g
Fiber1.3 g
Sugars4.1 g
Total Fat99 g
Saturated Fat15 g
Monounsaturated Fat24 g
Polyunsaturated Fat55 g
Cholesterol187 mg
Sodium725 mg
Potassium581 mg
Calcium125 mg
Iron1.1 mg
Magnesium36 mg
Phosphorus181 mg
Zinc1.1 mg
Copper0 mg
Manganese0.4 mg
Vitamin D1.1 mcg
Vitamin C51 mg
Vitamin A75 mcg
Vitamin E15 mg
Vitamin K97 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate36 mcg
Choline152 mg
Caffeine0 mg
Water291 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 101. The excerpt below is the record exactly as published.
Cold Slaw, or Cabbage Salad Take a quarter of a medium sized head of cabbage and shred fine; put in a salad bowl; chop three stalks of celery and one small onion, if liked, and add ; sprin- kle with salt and cayenne, pour over a half pint of mayonnaise dressing. Garnish with sprigs of parsley and two hard boiled eggs
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