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Tanglewood Salad
From The Times cook book, no. 2, 1905
Serves 3
Presented as published in 1905. 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
513Calories
5 gProtein
91 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories513 kcal
Protein5.3 g
Carbohydrates91 g
Fiber0.5 g
Sugars67 g
Total Fat15 g
Saturated Fat8.4 g
Monounsaturated Fat3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol42 mg
Sodium478 mg
Potassium748 mg
Calcium221 mg
Iron0.3 mg
Magnesium51 mg
Phosphorus163 mg
Zinc1 mg
Copper0 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C121 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K179 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.1 mcg
Choline0.1 mg
Caffeine0 mg
Water352 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 58. The excerpt below is the record exactly as published.
TANGLEWOOD SALAD. Mrs. Kate E. Lee, Tanglewood Ranch, Anaheim, Cal.— One small head of cabbage chopped fine, one cup sugar, one-fourth cup vinegar, one teasp-on cinnamon, one-half teaspoon salt and little pepper, one cup of sour cream
Cook this with the app: pantry check, scaling, and the assistant.