vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato or Cabbage Salad
From The Times cook book, no. 2, 1905
Serves 2
For cabbage salad, chop cabbage and pour dressing over it.
Presented as published in 1905. 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
368Calories
10 gProtein
64 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories368 kcal
Protein10 g
Carbohydrates64 g
Fiber7.7 g
Sugars10 g
Total Fat8.3 g
Saturated Fat4.3 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol107 mg
Sodium1254 mg
Potassium1426 mg
Calcium73 mg
Iron3.1 mg
Magnesium81 mg
Phosphorus248 mg
Zinc1.4 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C65 mg
Vitamin A86 mcg
Vitamin E0.5 mg
Vitamin K6.9 mcg
Vitamin B61 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.3 mg
Folate71 mcg
Choline116 mg
Caffeine0 mg
Water355 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 50. The excerpt below is the record exactly as published.
POTATO OR CABBAGE SALAD. Mrs. T. S. Home, 434 Towne avenue.— Chop fine one small onion and four or five medium sized potatoes and pour over them the follow- ing dressing: One egg, beaten lightly; table- spoon of melted butter, two teaspoons sugar, teaspoon salt and one of mustard; three- fourths cup fresh sweet milk. Heat over boiling water; add gradually one-fourth cup vinegar
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