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Hot Slaw
From The household cook book, 1902
Serves 2
Will cook in 1 hour.
Presented as published in 1902. 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
564Calories
7 gProtein
33 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories564 kcal
Protein6.7 g
Carbohydrates33 g
Fiber0 g
Sugars0 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium99 mg
Potassium1047 mg
Calcium267 mg
Iron0.3 mg
Magnesium71 mg
Phosphorus193 mg
Zinc1.2 mg
Copper0 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C181 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K270 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water595 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 158. The excerpt below is the record exactly as published.
HOT SLAW. — Chop a head of cabbage and put into the kettle, with a tablespoon of lard (or meat fryings) in the bottom, with enough hot water to keep it from boiling dry; add a little salt and pepper. When the cabbage is boiled tender, beat 1 egg in a teacup , ^ full of vinegar, and then fill the cup with cream
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