Pickled Slaw

Name: Pickled Slaw
Ingredients: 1 large cabbage head; 1 large bell pepper; 1 purple onion; Pour % cup sugar over mixture; boil 1 cup vinegar; + cup oil; 1 teaspoon celery seed; | teaspoon dry mustard; salt to taste

From Shallowford cookery, 1951

Recipe by Mrs. J. V. Evans

Presented as published in 1951. 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

758Calories

14 gProtein

171 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories758 kcal

Protein14 g

Carbohydrates171 g

Fiber25 g

Sugars107 g

Total Fat3.5 g

Saturated Fat0.4 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat1.1 g

Cholesterol0 mg

Sodium178 mg

Potassium2731 mg

Calcium534 mg

Iron7 mg

Magnesium183 mg

Phosphorus312 mg

Zinc2.4 mg

Copper0.4 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C620 mg

Vitamin A54 mcg

Vitamin E0.1 mg

Vitamin K0.7 mcg

Vitamin B61.4 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4 mg

Folate578 mcg

Choline12 mg

Caffeine0 mg

Water1334 g

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 14. The excerpt below is the record exactly as published.

Pickled Slaw 1 large cabbage head 1 large bell pepper 1 purple onion Pour % cup sugar over mixture, boil 1 cup vinegar, + cup oil, 1 teaspoon celery seed, | teaspoon dry. mustard, salt to taste

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