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White Cabbage Salad

Name: White Cabbage Salad
Yield: 6 servings
Ingredients: Select a hard white head; the yolks of two eggs, well beaten; three-quarters of a cupful of good cider vinegar; two teaspoonfuls of white sugar; a little mustard mixed in boiling water; a pinch of red pepper; four tablespoonfuls of sweet cream

From The national course in home economics, 1917

Serves 6

Presented as published in 1917. 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

80Calories

2 gProtein

12 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories80 kcal

Protein2.4 g

Carbohydrates12 g

Fiber0 g

Sugars1.5 g

Total Fat1.9 g

Saturated Fat0.5 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.2 g

Cholesterol61 mg

Sodium38 mg

Potassium340 mg

Calcium75 mg

Iron0.6 mg

Magnesium23 mg

Phosphorus65 mg

Zinc0.5 mg

Copper0 mg

Manganese0.5 mg

Vitamin D0.3 mcg

Vitamin C60 mg

Vitamin A22 mcg

Vitamin E0.1 mg

Vitamin K89 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate9.4 mcg

Choline47 mg

Caffeine0 mg

Water172 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 334. The excerpt below is the record exactly as published.

WHITE CABBAGE SALAD. Select a hard white head; take the yolks of two eggs, well beaten, three-quarters of a cupful of good cider vinegar, two teaspoonfuls of white sugar, a little mustard mixed in boiling water, salt, a pinch of red pepper and four tablespoonfuls of sweet cream

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