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Cole Slaw
From The Memorial Hall cook book, 1919
Serve chilled.
Presented as published in 1919. 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
161Calories
7 gProtein
16 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories161 kcal
Protein6.9 g
Carbohydrates16 g
Fiber0.6 g
Sugars13 g
Total Fat5.3 g
Saturated Fat1.6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol186 mg
Sodium1396 mg
Potassium93 mg
Calcium45 mg
Iron1.2 mg
Magnesium14 mg
Phosphorus119 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0.1 mg
Vitamin A81 mcg
Vitamin E0.6 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water163 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 11. The excerpt below is the record exactly as published.
Cole Slaw Sprinkle 1 qt. of cut cabbage with % tsp. salt and 1 tblsp. sugar. Mix one beaten egg, % cup vinegar, % oz. mustard and 1 tsp. corn- starch
Cook this with the app: pantry check, scaling, and the assistant.