Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
112
Calories
8g
Protein
6g
Fat
8g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cabbage | 1 cup shredded (89g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two quarts finely chopped cabbage
- half cup but- ter slightly warmed
- two table- spoons salt
- four hard boiled eggs until smooth
- salt
- black pepper
- mustard
- vinegar
Directions
1
Mrs. Hawkins.
2
Two quarts finely chopped cabbage, two table- spoons salt, two of white sugar, one of black pepper, and a heaping one of ground mustard ; rub yolks of four hard boiled eggs until smooth, add half cup but- ter slightly warmed ; mix thoroughly with the cab- bage and add teacup good vinegar ; serve with whites of the eggs sliced and placed on the salad.
By Women of the First Congregational Church (Marysville, Ohio) ·
Recipe sourced from
internet_archive