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Slaw
From The Twin-city housewife, 1920
Serves 6
Good either hot or cold. Recipe by Mrs. P. H. Hanes.
Presented as published in 1920. 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
175Calories
6 gProtein
14 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories175 kcal
Protein5.8 g
Carbohydrates14 g
Fiber0 g
Sugars2.2 g
Total Fat12 g
Saturated Fat5 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol119 mg
Sodium80 mg
Potassium407 mg
Calcium122 mg
Iron0.6 mg
Magnesium28 mg
Phosphorus132 mg
Zinc0.8 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C60 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K90 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water224 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 34. The excerpt below is the record exactly as published.
Slaw : One cabbage, medium size, shaved fine, sprinkle with salt until ready to pour the dressing over it. Boil one cup of vinegar and to it add three eggs well-beaten, mixed with one cup of sour cream, one tablespoon of butter, one of sugar; pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.