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Cold Slaw with Cream Dressing
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 6
Presented as published in 1901. 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
115Calories
2 gProtein
16 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories115 kcal
Protein2.1 g
Carbohydrates16 g
Fiber0 g
Sugars5.7 g
Total Fat4.7 g
Saturated Fat2.7 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.2 g
Cholesterol15 mg
Sodium26 mg
Potassium339 mg
Calcium83 mg
Iron0.1 mg
Magnesium23 mg
Phosphorus58 mg
Zinc0.4 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C60 mg
Vitamin A37 mcg
Vitamin E0.1 mg
Vitamin K89 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline3.3 mg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 69. The excerpt below is the record exactly as published.
Cold Slaw with Cream Dressing. — Slice cabbage fine, season with salt. Make a dressing of one-half cup whipped cream, two tablespoonfuls sugar, four of vinegar
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