vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Hot Slaw
From The Cook County cook book, 1912
Serves 6
Recipe by Mrs. J. H. Wichmann
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
69Calories
2 gProtein
11 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories69 kcal
Protein2 g
Carbohydrates11 g
Fiber0 g
Sugars0.9 g
Total Fat1.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol1.9 mg
Sodium25 mg
Potassium314 mg
Calcium66 mg
Iron0.1 mg
Magnesium21 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A4.6 mcg
Vitamin E0.2 mg
Vitamin K89 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.4 mg
Caffeine0 mg
Water160 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 265. The excerpt below is the record exactly as published.
HOT SLAW. — Chop, and cook in w^ter with a little salt some cabbage; when done, drain, leaving a little water to prevent scorch- ing, pour over the cabbage this dressing — ^the yolk of 1 egg, 1 teaspoon sugar, salt and pepper, and ^ cup vinegar, a little mus- tard, well beaten together, and 3 teaspoons of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.