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Hyden Salad
From The Twin-city housewife, 1920
Serves 14
Presented as published in 1920. 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
433Calories
6 gProtein
94 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories433 kcal
Protein5.8 g
Carbohydrates94 g
Fiber3.3 g
Sugars71 g
Total Fat2.9 g
Saturated Fat0.2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium63 mg
Potassium917 mg
Calcium171 mg
Iron1.7 mg
Magnesium76 mg
Phosphorus164 mg
Zinc1.1 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C163 mg
Vitamin A33 mcg
Vitamin E0.7 mg
Vitamin K164 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate33 mcg
Choline18 mg
Caffeine0 mg
Water533 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 43. The excerpt below is the record exactly as published.
Hyden Salad To one gallon of cabbage add two quarts of green tomatoes, one quart of onions, one pint of green pepper (seed taken out). After chopping the ingredients fine, drain and throw away the juice. Then add four tablespoons of ground mustard, two tablespoons each of gin- ger, celery seed, cloves and salt, one tablespoon of cinnamon, two pounds of sugar and two quarts of vinegar
Cook this with the app: pantry check, scaling, and the assistant.