vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Hot Slaw
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
486Calories
21 gProtein
30 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories486 kcal
Protein21 g
Carbohydrates30 g
Fiber0 g
Sugars0 g
Total Fat41 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol31 mg
Sodium1243 mg
Potassium936 mg
Calcium196 mg
Iron0.3 mg
Magnesium64 mg
Phosphorus126 mg
Zinc1 mg
Copper0 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C181 mg
Vitamin A0 mcg
Vitamin E5.6 mg
Vitamin K267 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water584 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 77. The excerpt below is the record exactly as published.
Hot Slaw Soak % firm cabbage head in cold water until crisp. Then cut in thin shreds and heat in a salad dressing made by com- bining 2 egg yolks, 14 cupful of water, 1 tablespoonful of butter, 14 cupful of vinegar and % teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.