Recipes

Cole Slaw with Bacon

Recipe No. 428 from the U.S. Army's WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Pork · Salad

Serves Approximately 20 pounds, 100 servings, five mess kit spoons (4 ounces) each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 428 from the U.S. Army’s WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Bacon, diced — 3 pounds
  • Onions, chopped — 3 pounds (3 No. 56 dippers)
  • Vinegar* — 1½ pints (¾ No. 56 dipper)
  • Sugar, granulated — ¾ pound (½ mess kit cup)
  • Salt — 1 ounce (2 mess kit spoons)
  • Cabbage, shredded — 15 pounds (15 No. 56 dippers)

Directions

  1. Fry bacon until crisp. Remove from pan; drain on paper.
  2. Fry onions in bacon fat. Add vinegar, sugar, and salt. Heat to boiling; reduce heat and simmer 5 minutes. Cool.
  3. Pour onion mixture over cabbage just before serving. Add diced bacon; mix well.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Bacon, diced — 3¾ oz Onions, chopped — 3¾ oz Vinegar — 3¾ tbsp Sugar, granulated — 1 oz Salt — about ½ tsp Cabbage, shredded — 1 lb 3¼ oz

If vinegar is too sour, dilute with water.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 428, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.