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Hot Cabbage Salad
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Lettuce can be served in the same manner.
Presented as published in 1880. 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
152Calories
4 gProtein
20 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories152 kcal
Protein3.6 g
Carbohydrates20 g
Fiber6.5 g
Sugars4.2 g
Total Fat6.9 g
Saturated Fat2.6 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol6.1 mg
Sodium637 mg
Potassium665 mg
Calcium126 mg
Iron1.4 mg
Magnesium42 mg
Phosphorus75 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C120 mg
Vitamin A14 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate142 mcg
Choline7.3 mg
Caffeine0 mg
Water303 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 104. The excerpt below is the record exactly as published.
Hot Cabbage Salad. One quart of finely-shaved cabbage, two table-spoonfuls of bacon or pork fat, two large slices of onion, minced very fine ; one teaspoonful of salt, one-fourth of a teaspoonful of pepper, half a cupful of vinegar, one teaspoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.