Super Cole Slaw
From The Warrenton cook book, 1951
Presented as published in 1951. 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
266Calories
10 gProtein
49 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories266 kcal
Protein9.9 g
Carbohydrates49 g
Fiber17 g
Sugars2.4 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium2579 mg
Potassium2191 mg
Calcium403 mg
Iron4.2 mg
Magnesium131 mg
Phosphorus218 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C456 mg
Vitamin A41 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate411 mcg
Choline1.2 mg
Caffeine0 mg
Water1076 g
As published
This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 21. The excerpt below is the record exactly as published.
SUPER COLE SLAW — t, salt % Cc. green pepper V4 t. pepper 1 T. chopped pimento Y% t. dry mustard 2 T. sugar LU CeleDyaca li Ym t. grated onion Mix well and pour over Selesalacdeoil 3 c. chopped cabbage le c. vinegar
Cook this with the app: pantry check, scaling, and the assistant.