side
Mexican Slaw
From Durham cook book ..., 1921
Recipe by Miss Birda Lea.
Presented as published in 1921. 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
7814Calories
98 gProtein
1817 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories7814 kcal
Protein98 g
Carbohydrates1817 g
Fiber140 g
Sugars1502 g
Total Fat14 g
Saturated Fat2.2 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat5.9 g
Cholesterol0 mg
Sodium113632 mg
Potassium19283 mg
Calcium3884 mg
Iron52 mg
Magnesium1203 mg
Phosphorus2277 mg
Zinc12 mg
Copper5.5 mg
Manganese14 mg
Vitamin D0 mcg
Vitamin C3147 mg
Vitamin A1270 mcg
Vitamin E13 mg
Vitamin K328 mcg
Vitamin B68.5 mg
Vitamin B120 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2.8 mg
Niacin (B3)30 mg
Folate2618 mcg
Choline382 mg
Caffeine0 mg
Water13861 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 63. The excerpt below is the record exactly as published.
MEXICAN SLAW. One gallon chopped cabbage, one gallon green toma- toes (chopped), two quarts onions, one cup hot green pepper, three pounds bro-svn sugar, three quarts vinegar. The cabbage stand over night in brine of one gallon water to one cup salt
Cook this with the app: pantry check, scaling, and the assistant.