Martinated Slaw
From Recipes from our hearth, 1960
Recipe by Mrs. P. C. Fishel, Jr.
Presented as published in 1960. 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
2132Calories
24 gProtein
494 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories2132 kcal
Protein24 g
Carbohydrates494 g
Fiber37 g
Sugars409 g
Total Fat12 g
Saturated Fat0.8 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat3.4 g
Cholesterol0 mg
Sodium7281 mg
Potassium3752 mg
Calcium783 mg
Iron10 mg
Magnesium311 mg
Phosphorus557 mg
Zinc4.1 mg
Copper0.6 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C707 mg
Vitamin A82 mcg
Vitamin E1.1 mg
Vitamin K1.8 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.3 mg
Folate840 mcg
Choline36 mg
Caffeine0 mg
Water2319 g
As published
This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 49. The excerpt below is the record exactly as published.
MARTANTED SLAW 3 lb. head of cabbage green pepper (med. large) meduim sized onions Tbsp. salt Tosps. mustard seed cups sugar cups vinegar cups water
Cook this with the app: pantry check, scaling, and the assistant.