Savory Salad

Name: Savory Salad
Ingredients: 1 quart raw cabbage, chopped; 2 cupfuls brown sugar; 1 quart cooked beets, cut in dice; 1 tablespoonf ul salt; J cupful grated horseradish; Vinegar

From A text-book of cooking, 1915

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

2341Calories

28 gProtein

583 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories2341 kcal

Protein28 g

Carbohydrates583 g

Fiber43 g

Sugars508 g

Total Fat4.1 g

Saturated Fat0.6 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat1.8 g

Cholesterol0 mg

Sodium8481 mg

Potassium5836 mg

Calcium1003 mg

Iron16 mg

Magnesium414 mg

Phosphorus603 mg

Zinc5.9 mg

Copper1.2 mg

Manganese4.8 mg

Vitamin D0 mcg

Vitamin C521 mg

Vitamin A72 mcg

Vitamin E0.4 mg

Vitamin K3.4 mcg

Vitamin B61.7 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.7 mg

Niacin (B3)6.6 mg

Folate1304 mcg

Choline75 mg

Caffeine0 mg

Water1723 g

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 75. The excerpt below is the record exactly as published.

SAVORY SALAD 1 quart raw cabbage, chopped 2 cupfuls brown sugar 1 quart cooked beets, cut in dice 1 tablespoonf ul salt J cupful grated horseradish Vinegar

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