Red Cabbage, Celery and Onion Salad

Name: Red Cabbage, Celery and Onion Salad
Ingredients: small, solid head of red cabbage; two or three heads of celery; one medium-sized Spanish onion; Boiled Salad Dressing

From Fifty-two Sunday dinners, 1913

Presented as published in 1913. 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

244Calories

8 gProtein

51 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories244 kcal

Protein8.2 g

Carbohydrates51 g

Fiber2.6 g

Sugars6.4 g

Total Fat1.3 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium142 mg

Potassium1776 mg

Calcium227 mg

Iron0.3 mg

Magnesium90 mg

Phosphorus240 mg

Zinc1.6 mg

Copper0.1 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C281 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K162 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate29 mcg

Choline9.2 mg

Caffeine0 mg

Water665 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 21. The excerpt below is the record exactly as published.

RED CABBAGE, CELERY AND ONION SALAD Select a small, solid head of red cabbage; remove the wilted leaves. Cut in quarters and cut out the tough stalk and the coarse ribs of the leaves. Cover with cold water and let soak until cabbage is crisp; drain, then shave in thin shreds, and mix with the hearts of two or three heads (according to their size) of crisp celery, cut in small pieces crosswise. Add one medium-sized Spanish onion, finely chopped, and dress with Boiled Salad Dressing

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