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Picnic Salad

Name: Picnic Salad
Yield: 6 servings
Ingredients: One quart of very finely chopped cabbage; two-thirds cup of sour cream; two well-beaten eggs; a tablespoonful of celery seed; Add a little vinegar

From The household (of the Detroit free press), 1886

Serves 6

Excellent for picnics.

Presented as published in 1886. 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

128Calories

5 gProtein

12 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories128 kcal

Protein4.6 g

Carbohydrates12 g

Fiber0.2 g

Sugars0.1 g

Total Fat7 g

Saturated Fat3.4 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol76 mg

Sodium63 mg

Potassium392 mg

Calcium123 mg

Iron1 mg

Magnesium31 mg

Phosphorus107 mg

Zinc0.7 mg

Copper0 mg

Manganese0.5 mg

Vitamin D0.3 mcg

Vitamin C61 mg

Vitamin A27 mcg

Vitamin E0.2 mg

Vitamin K89 mcg

Vitamin B60.3 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate8 mcg

Choline49 mg

Caffeine0 mg

Water172 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 501. The excerpt below is the record exactly as published.

PICNIC SALAD. One quart of very finely chopped cabbage, two-thirds cup of sour cream, two well-beaten eggs ; season to taste with sugar, salt, pepper and mustard. If you have no celery to chop with your cabbage, put in a tablespoonful of celery seed. Add a little vinegar

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