Hot Slaw
From Favorite recipes (North Carolina, 1948), 1948
Mrs. Wade H. Shuford
Presented as published in 1948. 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
2089Calories
20 gProtein
132 gCarbs
169 gFat
Full nutrition (33 nutrients)
Calories2089 kcal
Protein20 g
Carbohydrates132 g
Fiber21 g
Sugars66 g
Total Fat169 g
Saturated Fat96 g
Monounsaturated Fat35 g
Polyunsaturated Fat0.8 g
Cholesterol482 mg
Sodium260 mg
Potassium2670 mg
Calcium714 mg
Iron5.1 mg
Magnesium164 mg
Phosphorus476 mg
Zinc2.7 mg
Copper0.2 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C459 mg
Vitamin A54 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3 mg
Folate513 mcg
Choline0 mg
Caffeine0 mg
Water1161 g
As published
This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 23. The excerpt below is the record exactly as published.
HOT SLAW To serve 6-8. ae medium sized head of cabbage, medium green. Cut cabbage through the center and let stand in cold water until crisp. — Drain and shred fine. Cook slowly in heavy covered vessel until tender — using as little (if any) water as possible to prevent scorching. Do not © over-cook. Season to taste in order given with salt, pepper, and about 1/3 cup of sugar. Add 4 to 5 tablespoons of vinegar. “Add about 213 ae cups thick sour cream
Cook this with the app: pantry check, scaling, and the assistant.