Cream Slaw
From The Carbon County cook book, 1926
Presented as published in 1926. 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
1019Calories
16 gProtein
57 gCarbs
85 gFat
Full nutrition (29 nutrients)
Calories1019 kcal
Protein16 g
Carbohydrates57 g
Fiber21 g
Total Fat85 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.8 g
Cholesterol241 mg
Sodium210 mg
Potassium2441 mg
Calcium566 mg
Iron5 mg
Magnesium149 mg
Phosphorus341 mg
Zinc2.1 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C459 mg
Vitamin A54 mcg
Vitamin K5.6 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate513 mcg
Water969 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 48. The excerpt below is the record exactly as published.
Cream Slaw. Shred a small head of cabbage and sprinkle lightly with salt. Let stand 1 hour. Drain. Whip 1 cup good cream until stiff. Flavor with vinegar and sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.