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Hyden Salad
From The new Kentucky home cook book, 1884
Serves 16
Miss Phcebe Wood
Presented as published in 1884. 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
501Calories
6 gProtein
123 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein6.5 g
Carbohydrates123 g
Fiber7.1 g
Sugars94 g
Total Fat1.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium67 mg
Potassium1131 mg
Calcium200 mg
Iron3.8 mg
Magnesium84 mg
Phosphorus152 mg
Zinc1 mg
Copper0.4 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C136 mg
Vitamin A61 mcg
Vitamin E1 mg
Vitamin K175 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate27 mcg
Choline21 mg
Caffeine0 mg
Water413 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 50. The excerpt below is the record exactly as published.
HYDEN SALAD. Take one gallon of cabbage, one gallon of green tomatoes, one pint of peppers (take out the seed), one quart of onions, all chopped ; sprinkle with a little salt ; let drain overnight, add five table-spoonfuls of mixed mustard, two table-spoon- fuls of ground ginger, one table-spoonful of cinnamon, one table-spoonful of cloves, one table-spoonful of celery-seed, three table-spoonfuls of tumeric, three pounds of sugar. Mix well, cover with good vinegar
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