Hyden Salad
From Anson County cook book, 1928
Recipe by Mrs. W. C. Huntley.
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
1614Calories
56 gProtein
338 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories1614 kcal
Protein56 g
Carbohydrates338 g
Fiber22 g
Sugars71 g
Total Fat12 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium779 mg
Potassium11032 mg
Calcium1772 mg
Iron11 mg
Magnesium686 mg
Phosphorus1482 mg
Zinc9.3 mg
Copper1.5 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C1922 mg
Vitamin A461 mcg
Vitamin E5.5 mg
Vitamin K2283 mcg
Vitamin B66.8 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
Water5035 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
Cook this with the app: pantry check, scaling, and the assistant.