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Red Cabbage Salad
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
19Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories19 kcal
Protein0.7 g
Carbohydrates4.3 g
Fiber1.6 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2427 mg
Potassium94 mg
Calcium31 mg
Iron0.6 mg
Magnesium11 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A1.7 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.1 mcg
Choline0.7 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 170. The excerpt below is the record exactly as published.
Red cabbage salad Rice croquettes Champagne punch Demi tasse DINNER Little Neck clams on half shell Potage Mexicaine Ripe California olives Fillet of turbot, Tempis Roast chicken Chateau potatoes Asparagus, Hollandaise Tomato salad Biscuit glace, au cafe Demi tasse Schlemmerbroedchen (sandwich). Spread four slices of rye bread with butter, cover with one-quarter pound of raw beef chopped very fine, and seasoned with salt and pepper. Spread some fresh caviar on top of the beef. Serve on a folded napkin, with two lemons cut in half. Red cabbage salad. Slice a head of red cabbage very thin, put in a salad bowl, season with salt, pepper, one spoonful of oil, and three spoonfuls of vinegar
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