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Hayden Salad
From The Blue grass cook book, 1904
Serves 20
Presented as published in 1904. 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
572Calories
5 gProtein
141 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories572 kcal
Protein4.9 g
Carbohydrates141 g
Fiber4.1 g
Sugars120 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium55 mg
Potassium906 mg
Calcium145 mg
Iron4.2 mg
Magnesium64 mg
Phosphorus127 mg
Zinc0.9 mg
Copper0.3 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C154 mg
Vitamin A46 mcg
Vitamin E0.8 mg
Vitamin K123 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate30 mcg
Choline17 mg
Caffeine0 mg
Water371 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 75. The excerpt below is the record exactly as published.
HAYDEN SALAD Mis» Elise White 1 gallon cabbage, 1 gallon green tomatoes, 1 quart green peppers, 1 quart of onions, 5 tablespoonfuls mixed mustard, 2 tablespoonfuls ginger, 1 tablespoonful cinnamon, 1 tablespoonful cloves, 1 tablespoonful mace, 3 ounces turmeric, 1 ounce celery seed, 5 pounds sugar
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