Haden Salad

Name: Haden Salad
Ingredients: 1 gallon chopped cabbage; 1 gallon chopped ripe tomatoes; 1 quart chopped onions; 14 pint red peppers chopped; 13 small green peppers chopped; 2 tablespoons cinnamon; 2 tablespoons celery seed; 1 tablespoon tumeric; 2 pounds sugar; 1 gallon vinegar

From The Carbon County cook book, 1926

Makes 9 quarts.

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

6248Calories

91 gProtein

1336 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories6248 kcal

Protein91 g

Carbohydrates1336 g

Fiber107 g

Sugars1064 g

Total Fat35 g

Saturated Fat1.5 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat4.1 g

Omega-30 g

Cholesterol0 mg

Sodium8161 mg

Potassium18973 mg

Calcium3567 mg

Iron60 mg

Magnesium1157 mg

Phosphorus2074 mg

Zinc15 mg

Copper3.9 mg

Manganese15 mg

Vitamin D0 mcg

Vitamin C2403 mg

Vitamin A216 mcg

Vitamin E0.7 mg

Vitamin K4.1 mcg

Vitamin B65.4 mg

Vitamin B120 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)1.9 mg

Niacin (B3)17 mg

Folate2327 mcg

Choline48 mg

Caffeine0 mg

Water11909 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 42. The excerpt below is the record exactly as published.

Haden Salad. 1 gallon chopped cabbage, 1 gallon chopped ripe tomatoes, 1 quart chopped onions, 14 pint red peppers chopped and seeds removed, 13 small green peppers chopped. Mix all together except tomatoes and salt and let stand a few hours or a!l night, drain and add 2 tablespoons cinnamon, 2 tablespoons celery seed, 1 tablespoon tumeric, 2 pounds sugar and 1 gallon vinegar

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