Slaw
From National viands à la mode, 1895
Fresh oysters are generally eaten with it.
Presented as published in 1895. 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
283Calories
9 gProtein
57 gCarbs
2 gFat
Full nutrition (17 nutrients)
Calories283 kcal
Protein8.6 g
Carbohydrates57 g
Total Fat2.1 g
Sodium145 mg
Potassium1863 mg
Calcium376 mg
Iron0.6 mg
Magnesium125 mg
Phosphorus242 mg
Zinc1.9 mg
Copper0 mg
Manganese2.2 mg
Vitamin C363 mg
Vitamin K535 mcg
Vitamin B61.2 mg
Water827 g
As published
This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 4. The excerpt below is the record exactly as published.
Slaw. (American) Get a good solid white-heart winter cabbage ; remove all the outer leaves and quarter it. Cut out the stalk and thinly slice up the heart. Stand the cut cabbage in a colander, sprinkle it freely with salt
Cook this with the app: pantry check, scaling, and the assistant.