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Cole Slaw
From Twentieth century home cook book, 1905
Serves 1
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
421Calories
13 gProtein
40 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories421 kcal
Protein13 g
Carbohydrates40 g
Fiber0.2 g
Sugars38 g
Total Fat31 g
Saturated Fat9.1 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol434 mg
Sodium2546 mg
Potassium181 mg
Calcium91 mg
Iron1.9 mg
Magnesium18 mg
Phosphorus229 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water251 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 134. The excerpt below is the record exactly as published.
Cole Slaw. — To make cole slaw, take one heaping teaspoonful each of mustard and salt, two tablespoonfuls of cream, one tablespoonful of butter, three tablespoon- fuls of sugar, two-thirds of a cup of vinegar, yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.