Americansidevegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cole Slaw
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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
54Calories
2 gProtein
10 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories54 kcal
Protein1.5 g
Carbohydrates9.9 g
Fiber0 g
Sugars0.2 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium59 mg
Potassium312 mg
Calcium63 mg
Iron0.1 mg
Magnesium21 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K89 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.7 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 190. The excerpt below is the record exactly as published.
COLE SLAW Shred cabbage, soak in cold water until crisp; drain, dry between towels. Mix with Denver or German Cream Dressing (p. 493) or Cooked Dressing (p. 493)
Cook this with the app: pantry check, scaling, and the assistant.