Hot Slaw
From Home dissertations, 1891
Presented as published in 1891. 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
114Calories
3 gProtein
13 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories114 kcal
Protein2.7 g
Carbohydrates13 g
Fiber0 g
Sugars13 g
Total Fat4.5 g
Saturated Fat1.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Cholesterol184 mg
Sodium9.5 mg
Potassium20 mg
Calcium26 mg
Iron0.5 mg
Magnesium1.5 mg
Phosphorus69 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate25 mcg
Choline139 mg
Caffeine0 mg
Water66 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 115. The excerpt below is the record exactly as published.
HOT SLAW. Mix together four tablespoons of vinegar, one of sugar, and the yolk of one raw egg ; add this dressing to as much cabbage as it will moisten, season the cabbage palatably with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.