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Hot Slaw
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
274Calories
10 gProtein
23 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories274 kcal
Protein9.5 g
Carbohydrates23 g
Fiber2.5 g
Sugars1.2 g
Total Fat20 g
Saturated Fat7.4 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol132 mg
Sodium104 mg
Potassium764 mg
Calcium198 mg
Iron1.7 mg
Magnesium73 mg
Phosphorus241 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0.5 mcg
Vitamin C96 mg
Vitamin A170 mcg
Vitamin E2.4 mg
Vitamin K140 mcg
Vitamin B60.6 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate29 mcg
Choline84 mg
Caffeine0 mg
Water271 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 81. The excerpt below is the record exactly as published.
Hot Slaw. Chop 1 head of firm, white cabbage and set aside. Take 1 coffee coup of sour cream, 1 tablespoon of butter, yolks of 2 well-beaten eggs, 1 teaspoon vinegar, a pinch of dry mustard, salt and a dash of cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.