Hyden Salad

Name: Hyden Salad
Ingredients: 1 gal. cabbage (chopped fine); 4 tablespoons salt; 1 cup hot green pepper; 2 tablespoons celery seed; 2 ozs. cinnamon; 1% gal. green tomatoes; 2 ozs. allspice; 1 oz. cloves; 6 or 8 large onions; % gal. vinegar; 2 lbs. sugar; 1 oz. black pepper; 2 tablespoons mustard seed

From The Wilson cook book, 1941

Recipe by Mrs. R. P. Watson.

Presented as published in 1941. 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

7067Calories

117 gProtein

1602 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories7067 kcal

Protein117 g

Carbohydrates1602 g

Fiber101 g

Sugars1176 g

Total Fat42 g

Saturated Fat5.4 g

Monounsaturated Fat9.8 g

Polyunsaturated Fat9.3 g

Omega-30.2 g

Cholesterol0 mg

Sodium30323 mg

Potassium20205 mg

Calcium3463 mg

Iron49 mg

Magnesium1473 mg

Phosphorus3053 mg

Zinc17 mg

Copper6 mg

Manganese40 mg

Vitamin D0 mcg

Vitamin C3097 mg

Vitamin A1542 mcg

Vitamin E22 mg

Vitamin K2697 mcg

Vitamin B611 mg

Vitamin B120 mcg

Thiamin (B1)3.7 mg

Riboflavin (B2)2.5 mg

Niacin (B3)29 mg

Folate685 mcg

Choline498 mg

Caffeine0 mg

Water10149 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 22. The excerpt below is the record exactly as published.

Hyden Salad 1 gal. cabbage (chopped fine) 4 tablespoons salt 1 cup hot green pepper 2 tablespoons celery seed (chopped fine) 2 ozs. cinnamon 1% gal. green tomatoes 2 ozs. allspice (chopped fine) 1 oz. cloves 6 or 8 large onions 2 tablespoons mustard seed % gal. vinegar 1 oz. black pepper 2 lbs. sugar

Cook this with the app: pantry check, scaling, and the assistant.