vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Hot Cabbage Salad
From Soyer's standard cookery, 1912
Serves 4
This salad is eaten hot.
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
106Calories
5 gProtein
15 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories106 kcal
Protein5.3 g
Carbohydrates15 g
Fiber0 g
Sugars0.1 g
Total Fat2.9 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium72 mg
Potassium500 mg
Calcium108 mg
Iron0.6 mg
Magnesium34 mg
Phosphorus110 mg
Zinc0.8 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C91 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K134 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water226 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 218. The excerpt below is the record exactly as published.
Hot Cabbage Salad. Cut a red cabbage in very fine strips and mix well with melted bacon fat or goose grease, seasoning with pepper, salt and vinegar. Place in earthenware cooking pot and keep by the fire until the cabbage is thoroughly soft. Stir in the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.