vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Cold Slaw
From The home cook book, 1905
Serves 6
Ensure cabbage is crisp.
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
109Calories
4 gProtein
15 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories109 kcal
Protein4 g
Carbohydrates15 g
Fiber0.1 g
Sugars4.3 g
Total Fat5.6 g
Saturated Fat1.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol72 mg
Sodium83 mg
Potassium353 mg
Calcium85 mg
Iron0.4 mg
Magnesium25 mg
Phosphorus87 mg
Zinc0.6 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C60 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K89 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate8 mcg
Choline49 mg
Caffeine0 mg
Water165 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 84. The excerpt below is the record exactly as published.
CREAM COLD SLAW Soak in cold water, to ensure its crispness, a head of cab- bage, shave in small strips, and pour over, mixing in well, a dressing made in the following way. Beat together two eggs, a tablespoon of mustard and two tablespoons of sugar. Add a tablespoon of butter, two tablespoons of vinegar, salt and pepper to taste, and four tablespoons of sour cream at the last. Stir vigorously, and when you pour over the cabbage mix it in well. HOT SLAW Select a hard white head of cabbage.
Cook this with the app: pantry check, scaling, and the assistant.