Cream Cold Slaw
From Fifty-two Sunday dinners, 1913
If cabbage is large, use half a head.
Presented as published in 1913. 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
1240Calories
13 gProtein
104 gCarbs
86 gFat
Full nutrition (33 nutrients)
Calories1240 kcal
Protein13 g
Carbohydrates104 g
Fiber0 g
Sugars38 g
Total Fat86 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium2529 mg
Potassium2100 mg
Calcium527 mg
Iron0.7 mg
Magnesium141 mg
Phosphorus378 mg
Zinc2.5 mg
Copper0 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C365 mg
Vitamin A6.2 mcg
Vitamin E0 mg
Vitamin K564 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.2 mcg
Choline0.2 mg
Caffeine0 mg
Water1022 g
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 75. The excerpt below is the record exactly as published.
CREAM COLD SLAW Cut a firm, crisp, small head of cabbage in quarters. Cut out the stalk and shave in very thin slices crosswise. Cover with ice water and when crisp drain dry. Mix with the following Cream Dressing. Pile pyramid-like in a glass serving dish, and serve very cold. If cabbage is large, use half a head. CREAM DRESSING One cup thick sour cream (not old sour cream). Chill and stir in one teaspoon salt, a few grains cayenne, three tablespoons fine sugar and three tablespoons vinegar, diluted with one tablespoon cold water. Beat well and pour over cabbage, toss lightly with a fork and sprinkle with one teaspoon finely chopped parsley
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