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Hot Slaw
From The home cook book, 1905
Serves 1
Can be served cold.
Presented as published in 1905. 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
146Calories
7 gProtein
7 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories146 kcal
Protein6.9 g
Carbohydrates6.8 g
Fiber0.3 g
Sugars4.4 g
Total Fat10 g
Saturated Fat4.6 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol201 mg
Sodium2422 mg
Potassium139 mg
Calcium41 mg
Iron1 mg
Magnesium10 mg
Phosphorus115 mg
Zinc0.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C36 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate35 mcg
Choline147 mg
Caffeine0 mg
Water71 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 84. The excerpt below is the record exactly as published.
HOT SLAW Select a hard white head of cabbage. Cut it in half. Shave it ofif with a slaw-cutter or a sharp knife in very trim strips. Make the dressing as follows : In a small saucepan put one egg, into w'hich beat one even teaspoon of salt, one even tea- spoon of sugar, one-quarter (scant) of a teaspoon of mustard and one dash of red pepper to taste. Mix together and beat a little. Set the saucepan in another in which there is warm water. Let it :come gradually to boil. Stir constantly to prevent lumping. When it thickens a very little take it off and add one tablespoon of cream
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Cook this with the app: pantry check, scaling, and the assistant.