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Farmers' Favorite
From The farm cook & rule book, 1923
Serves 6
Presented as published in 1923. 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
53Calories
2 gProtein
11 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories53 kcal
Protein1.9 g
Carbohydrates11 g
Fiber3.8 g
Sugars1.5 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium201 mg
Potassium545 mg
Calcium100 mg
Iron0.8 mg
Magnesium29 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A316 mcg
Vitamin E0.4 mg
Vitamin K5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate68 mcg
Choline3.1 mg
Caffeine0 mg
Water208 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 78. The excerpt below is the record exactly as published.
Farmers' Favorite 3 cupfuls shredded cabbage 1% cupfuls ground carrots 2 cupfuls chopped celery salad dressing
Cook this with the app: pantry check, scaling, and the assistant.