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Hot Slaw

Name: Hot Slaw
Yield: 4 servings
Ingredients: a head of cabbage; salt; pepper; two-thirds of a teacupful of vinegar; one-third of a teacupful of water; one ^^%; one-half teaspoonful of flour; a piece of butter

From The national course in home economics, 1917

Serves 4

Presented as published in 1917. 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

97Calories

4 gProtein

15 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories97 kcal

Protein3.8 g

Carbohydrates15 g

Fiber0 g

Sugars0.1 g

Total Fat1.7 g

Saturated Fat0.4 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol47 mg

Sodium55 mg

Potassium484 mg

Calcium104 mg

Iron0.4 mg

Magnesium33 mg

Phosphorus87 mg

Zinc0.6 mg

Copper0 mg

Manganese0.6 mg

Vitamin D0.3 mcg

Vitamin C91 mg

Vitamin A20 mcg

Vitamin E0.1 mg

Vitamin K134 mcg

Vitamin B60.3 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate6.4 mcg

Choline37 mg

Caffeine0 mg

Water274 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 320. The excerpt below is the record exactly as published.

HOT SLAW. Slice a head of cabbage fine, put it in a stew-pan with a little water, and scald well; sprinkle salt and pepper over it; then take two-thirds of a teacupful of vinegar, one-third of a teacupful of water, one ^^%, one-half teaspoonful of flour, a piece of butter

Cook this with the app: pantry check, scaling, and the assistant.