Mrs. Pat's Slaw
From The Chapel Hill cook book, 1935
Presented as published in 1935. 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
180Calories
8 gProtein
41 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories180 kcal
Protein7.7 g
Carbohydrates41 g
Fiber14 g
Sugars6.4 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium96 mg
Potassium1449 mg
Calcium270 mg
Iron3.1 mg
Magnesium90 mg
Phosphorus159 mg
Zinc1.2 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C221 mg
Vitamin A30 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate314 mcg
Choline9.2 mg
Caffeine0 mg
Water596 g
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 18. The excerpt below is the record exactly as published.
MRS. PAT'S SLAW To shredded cabbage add a suggestion of onion.
Cook this with the app: pantry check, scaling, and the assistant.