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Red Cabbage Salad

Name: Red Cabbage Salad
Yield: 4 servings
Ingredients: One small red cabbage; 1 small dessertspoonful salt; ^4 pint vinegar; 1}^ dessertspoonfuls oil; a little cayenne pepper

From The white ribbon cook book, 1894

Serves 4

Presented as published in 1894. 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

12Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories12 kcal

Protein0 g

Carbohydrates0.3 g

Fiber0 g

Sugars0 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium585 mg

Potassium11 mg

Calcium5.1 mg

Iron0 mg

Magnesium1.1 mg

Phosphorus3.7 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C2 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K1.2 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water60 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 58. The excerpt below is the record exactly as published.

Red Cabbage Salad — One small red cabbage, 1 small dessertspoonful salt, ^4 pint vinegar, 1}^ dessertspoonfuls oil. a little cayenne pepper

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