Cole Slaw of Red Cabbage in Green Peppers a la Gimo
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Serve with cold meat or fish.
Presented as published in 1924. 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
1413Calories
0 gProtein
8 gCarbs
157 gFat
Full nutrition (26 nutrients)
Calories1413 kcal
Protein0.2 g
Carbohydrates7.6 g
Fiber0 g
Total Fat157 g
Saturated Fat28 g
Monounsaturated Fat46 g
Polyunsaturated Fat75 g
Cholesterol0 mg
Sodium1474 mg
Potassium54 mg
Calcium13 mg
Iron0.4 mg
Magnesium0 mg
Phosphorus6.7 mg
Zinc0 mg
Vitamin C1.3 mg
Vitamin A58 mcg
Vitamin E18 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Water54 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 51. The excerpt below is the record exactly as published.
Cole Slaw of Red Cabbage in Green Peppers a la Gimo “Cole Slaw” ( salade ) de Choux aux Piments a la Gimo Shred red cabbage in very fine strips [Julienne style]; put it in highly seasoned French dressing
Cook this with the app: pantry check, scaling, and the assistant.