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Dutch Salad

Name: Dutch Salad
Yield: 3 servings
Ingredients: 1 head of cabbage, shredded; 1 onion, chopped fine; 1 head of celery; ½ lb. of extra fine bacon, cut in dice; about 1 cup of vinegar

From The Cook County cook book, 1912

Serves 3

Recipe by Mrs. Robert P. Bruce, 405 S. Uth Ave., Maywood, 111.

Presented as published in 1912. 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

428Calories

14 gProtein

24 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories428 kcal

Protein14 g

Carbohydrates24 g

Fiber0.9 g

Sugars2.4 g

Total Fat29 g

Saturated Fat9.5 g

Monounsaturated Fat12 g

Polyunsaturated Fat4.4 g

Omega-30.2 g

Cholesterol50 mg

Sodium633 mg

Potassium883 mg

Calcium152 mg

Iron0.6 mg

Magnesium59 mg

Phosphorus227 mg

Zinc1.6 mg

Copper0.1 mg

Manganese0.9 mg

Vitamin D0.3 mcg

Vitamin C125 mg

Vitamin A8.3 mcg

Vitamin E0.3 mg

Vitamin K178 mcg

Vitamin B60.7 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.1 mg

Folate9.5 mcg

Choline39 mg

Caffeine0 mg

Water444 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 314. The excerpt below is the record exactly as published.

DUTCH SALAD.— ^ head of cab'bage, shredded, 1 onion, chopped fine, 1 head of celery, J^ lb. of extra fine bacon, cut in dice, about 1 cup of vinegar

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