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Cole Slaw
From Twentieth century home 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
306Calories
9 gProtein
20 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories306 kcal
Protein8.5 g
Carbohydrates20 g
Fiber0.1 g
Sugars19 g
Total Fat25 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol31 mg
Sodium1202 mg
Potassium22 mg
Calcium17 mg
Iron0.1 mg
Magnesium3.2 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E2.8 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0 mg
Caffeine0 mg
Water114 g
Estimated from matched ingredients across 2 servings.
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
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