Red Cabbage, Onions, Summer Carrots

Name: Red Cabbage, Onions, Summer Carrots
Ingredients: Red Cabbage; Onions; Summer Carrots; one teaspoon vinegar; one teaspoon sugar; one tablespoon lemon juice; two tablespoons milk or cream

From The school kitchen textbook, 1915

Serve hot.

Presented as published in 1915. 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

415Calories

10 gProtein

68 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories415 kcal

Protein10 g

Carbohydrates68 g

Fiber5.1 g

Sugars17 g

Total Fat12 g

Saturated Fat6.3 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol31 mg

Sodium77 mg

Potassium1829 mg

Calcium244 mg

Iron0.6 mg

Magnesium99 mg

Phosphorus285 mg

Zinc1.8 mg

Copper0.1 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C298 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K163 mcg

Vitamin B61.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate60 mcg

Choline19 mg

Caffeine0 mg

Water760 g

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 94. The excerpt below is the record exactly as published.

Red Cabbage, Onions, Summer Carrots Red Cabbage, trim and shred ; Onions, trim, peel and slice ; Summer Carrots, scrape, divide lengthwise in quarters, then across in thin slices. Cook as directed for string beans ; omit nutmeg, and use minced onion with the cabbage; add one teaspoon vinegar five minutes before serving. To the carrots add one tea- spoon sugar and one tablespoon lemon juice, and to the onions two tablespoons milk or cream

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