Slaw (Cold)
From The National home cook book, 1900
This recipe has been a favorite for more than 20 years.
Presented as published in 1900. 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
824Calories
16 gProtein
180 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories824 kcal
Protein16 g
Carbohydrates180 g
Fiber21 g
Sugars65 g
Total Fat4.9 g
Saturated Fat0.8 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium231 mg
Potassium3895 mg
Calcium546 mg
Iron9.2 mg
Magnesium264 mg
Phosphorus448 mg
Zinc2.2 mg
Copper1.3 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C522 mg
Vitamin A56 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.4 mg
Folate602 mcg
Choline0 mg
Caffeine0 mg
Water1219 g
As published
This recipe was extracted from The National home cook book (1900), page 73. The excerpt below is the record exactly as published.
SLAW (Cold)—Choose a small firm head of cabbage, “ shred fine, sprinkle a little salt or celery salt over it and t stand an hour or two, then pour small cup of vinegar ~ ver it (if vinegar is too strong dilute it); when ready to serve add a large cupful of sweet, rich cream in which you ~ have previously dissoly-d one- half cup of powdered suga
Cook this with the app: pantry check, scaling, and the assistant.