Dressing for Cole Slaw

Name: Dressing for Cole Slaw
Ingredients: Yolks of 2 eggs; Yz cup vinegar; % cup sugar; 1 tablespoon butter; Add celery seed; salt; pepper

From The Chapel Hill cook book, 1935

Presented as published in 1935. 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

522Calories

6 gProtein

101 gCarbs

21 gFat

Full nutrition (33 nutrients)

Calories522 kcal

Protein5.5 g

Carbohydrates101 g

Fiber0 g

Sugars100 g

Total Fat21 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol31 mg

Sodium4.7 mg

Potassium7 mg

Calcium10 mg

Iron0.1 mg

Magnesium1.7 mg

Phosphorus7.3 mg

Zinc0 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.9 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water133 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 18. The excerpt below is the record exactly as published.

DRESSING FOR COLE SLAW Yolks of 2 eggs Yz cup vinegar % cup sugar 1 tablespoon butter Beat eggs, melted butter and sugar, add vinegar, cook until thick. Add celery seed, salt, and pepper

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