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Hot Slaw
From Efficiency in home-making and first-aid to good cooking, 1915
Presented as published in 1915. 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
2434Calories
45 gProtein
529 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories2434 kcal
Protein45 g
Carbohydrates529 g
Fiber31 g
Sugars78 g
Total Fat14 g
Saturated Fat2.2 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat5.4 g
Cholesterol0 mg
Sodium15783 mg
Potassium775 mg
Calcium1838 mg
Iron191 mg
Magnesium173 mg
Phosphorus407 mg
Zinc2.6 mg
Copper0 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)4.1 mg
Riboflavin (B2)3.8 mg
Niacin (B3)47 mg
Folate767 mcg
Choline74 mg
Caffeine0 mg
Water2532 g
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 69. The excerpt below is the record exactly as published.
HOT SLAW. 2 quarts shaved cabbage. 4 teaspoons salt. 3 quarts boiling water. 1 cup vinegar. 6 tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.