vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Savoy Salad
From The Cook County cook book, 1912
Serves 1
Do not sprinkle salt before dressing.
Presented as published in 1912. 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
927Calories
9 gProtein
34 gCarbs
87 gFat
Full nutrition (34 nutrients)
Calories927 kcal
Protein9.3 g
Carbohydrates34 g
Fiber10 g
Sugars8.4 g
Total Fat87 g
Saturated Fat48 g
Monounsaturated Fat18 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol241 mg
Sodium2436 mg
Potassium1060 mg
Calcium245 mg
Iron5.6 mg
Magnesium73 mg
Phosphorus237 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C46 mg
Vitamin A618 mcg
Vitamin E7.4 mg
Vitamin K26 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.9 mg
Folate52 mcg
Choline16 mg
Caffeine0 mg
Water294 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 330. The excerpt below is the record exactly as published.
SAVOY SALAD. — Chop fine 1 medium-sized head of cabbage, mix with it 2 tablespoons of chopped celery and 1 tablespoon of finely minced onion. Whip 1 cup of thick, sour cream (that has soured quickly and is not too old), add the juice of Yz lemon, 2 tablespoons of vinegar, 1 scant teaspoon of salt, 1 saltspoon of pap- rika, pepper, and a teaspoon of sugar
Cook this with the app: pantry check, scaling, and the assistant.