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Hot Slaw
From Burlington ladies cook book & 25 secrets of success, 1901
Presented as published in 1901. 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
997Calories
29 gProtein
96 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories997 kcal
Protein29 g
Carbohydrates96 g
Fiber0 g
Sugars25 g
Total Fat54 g
Saturated Fat28 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol497 mg
Sodium407 mg
Potassium2367 mg
Calcium689 mg
Iron2.4 mg
Magnesium162 mg
Phosphorus684 mg
Zinc4.1 mg
Copper0.1 mg
Manganese2.3 mg
Vitamin D2 mcg
Vitamin C363 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K538 mcg
Vitamin B61.5 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water1132 g
As published
This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 24. The excerpt below is the record exactly as published.
Hot Slav/ Cut fine what cabbage is 'desired for a dish of slaw, two Qggs, 4 tablespoonsful vinegar, 2 heaping table- spoonsful of sugar, 1 cup of sour cream , salt and pepper to taste, beat egeswell, stir ergs, vinegar, and sugar together, ar.d boil until tliick. vStir altogether and ^t;rve. Mrs. Kay Claytcn Agency Ave. C^tmeal Gems 1 pint of ccoiced catnical, i pitit ofbwcct mill:, 4 tablespoor.sful of ^ugar. 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.