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Cream Cabbage Salad

Name: Cream Cabbage Salad
Yield: 2 servings
Ingredients: Chop the cabbage fine.; Put in a saucepan enough cream to nearly cover the cabbage; One egg, well beaten.; A pinch of red pepper or mustard.; One table-spoonful of vinegar.; A little salt.

From The Pattern cook-book, 1890

Serves 2

Presented as published in 1890. 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

580Calories

10 gProtein

33 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories580 kcal

Protein9.8 g

Carbohydrates33 g

Fiber0 g

Sugars0.1 g

Total Fat45 g

Saturated Fat25 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol214 mg

Sodium132 mg

Potassium1080 mg

Calcium274 mg

Iron0.7 mg

Magnesium73 mg

Phosphorus238 mg

Zinc1.5 mg

Copper0 mg

Manganese1.1 mg

Vitamin D0.5 mcg

Vitamin C181 mg

Vitamin A40 mcg

Vitamin E0.3 mg

Vitamin K270 mcg

Vitamin B60.7 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate12 mcg

Choline74 mg

Caffeine0 mg

Water508 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 133. The excerpt below is the record exactly as published.

CREAM CABBAGE SALAD. Chop the cabbage fine. Put in a saucepan enough cream to nearly cover the cabbage, and add to it One egg, well beaten. _ A pinch of red pepper or mustard. One table-spoonful of vinegar. A little salt.

Cook this with the app: pantry check, scaling, and the assistant.