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Hot Cabbage Salad
From The Cook County cook book, 1912
Serves 4
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
109Calories
2 gProtein
21 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories109 kcal
Protein2.4 g
Carbohydrates21 g
Fiber0.3 g
Sugars6.4 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium106 mg
Potassium476 mg
Calcium102 mg
Iron0.3 mg
Magnesium35 mg
Phosphorus70 mg
Zinc0.5 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C91 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K134 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0 mg
Caffeine0 mg
Water269 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 305. The excerpt below is the record exactly as published.
HOT CABBAGE SALAD.— Pull the cabbage apart, scald and leave it in hot water for 15 minutes, drain and dry thoroughly. Chop in small pieces and moisten with the following dressing: 2 eggs, 2 ta'blespoons of sugar, 1 saltspoon of mustard, butter size of a nut, 1 cup of vinegar
Cook this with the app: pantry check, scaling, and the assistant.