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Old Fashioned Cole Slaw

Recipe No. 427 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 · Salad

Serves 20 pounds, 100 servings, three mess kit spoons (3 ounces) each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 427 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

  • Salad dressing, boiled — 1 gallon (4 No. 56 dippers)
  • Cabbage, shredded — 15 pounds (15 No. 56 dippers)
  • Salt — 1½ ounces (3 mess kit spoons)

Directions

  1. Prepare salad dressing (recipe No. 459).
  2. Pour hot salad dressing over shredded cabbage.
  3. Add salt; allow to stand until cold before serving.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Salad dressing, boiled — 1¼ cups Cabbage, shredded — 1 lb 3¼ oz Salt — about ¾ tsp

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 427, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.