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To Prepare Slaw

Name: To Prepare Slaw
Yield: 4 servings
Ingredients: one-half head of good cabbage; the yolks of two eggs; a little vinegar; salt and pepper to taste

From Twentieth century home cook book, 1905

Serves 4

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

63Calories

5 gProtein

6 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories63 kcal

Protein4.5 g

Carbohydrates6.2 g

Fiber2.6 g

Sugars0.1 g

Total Fat2.6 g

Saturated Fat0.8 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol93 mg

Sodium56 mg

Potassium311 mg

Calcium67 mg

Iron1.1 mg

Magnesium20 mg

Phosphorus75 mg

Zinc0.5 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0.5 mcg

Vitamin C57 mg

Vitamin A47 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate76 mcg

Choline74 mg

Caffeine0 mg

Water123 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 95. The excerpt below is the record exactly as published.

TO PREPARE SLAW. One-half head of good cabbage, chopped finely, the yolks of two eggs, beat and put in a little vinegar, salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.