Hyden Salad
From Anson County cook book, 1928
Keeps well.
Presented as published in 1928. 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
5090Calories
48 gProtein
1186 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories5090 kcal
Protein48 g
Carbohydrates1186 g
Fiber22 g
Sugars977 g
Total Fat12 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium676 mg
Potassium9268 mg
Calcium1502 mg
Iron11 mg
Magnesium581 mg
Phosphorus1304 mg
Zinc7.7 mg
Copper1.6 mg
Manganese9.5 mg
Vitamin D0 mcg
Vitamin C1569 mg
Vitamin A461 mcg
Vitamin E5.5 mg
Vitamin K1763 mcg
Vitamin B65.6 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.3 mg
Folate215 mcg
Choline143 mg
Caffeine0 mg
Water5591 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 52. The excerpt below is the record exactly as published.
HYDEN SALAD 1 gal. or 6 lbs. cabbage 1 pint onions Mj gal green tomatoes % cup green peppers Chop all vegetables, sprinkle with salt and let stand 1 hour. Squeeze out water and let come to a boil in 3 pints vinegar, 2 lbs. sugar
Cook this with the app: pantry check, scaling, and the assistant.