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Old-Fashioned Cole Slaw

You'll need: Small saucepan, Large bowl. Adapted for home kitchens by Halite from the U.S. War Department's Army Recipes (TM 10-412, 1946): scaled down from 100 servings, 1946 ingredients swapped for ones sold today, and the method rewritten. The recipe as printed is the Original version in this recipe's history.

6 servingsBy U.S. War Department on Army Recipes, TM 10-412 (1946)

Ingredients

  • 227ml (1 cup) Salad dressing, boiled
  • 408g (14 ½ oz) Cabbage, shredded
  • 2.6g (½ tsp) Salt

Instructions

  1. 1

    Heat the boiled salad dressing.

  2. 2

    Pour the hot dressing over the shredded cabbage.

  3. 3

    Add the salt; let stand until cold before serving.

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Old Fashioned Cole Slaw

100 servingsBy U.S. War Department on Army Recipes, TM 10-412 (1946)

Ingredients

  • 1 gallon (4 No. 56 dippers) Salad dressing, boiled
  • 15 pounds (15 No. 56 dippers) Cabbage, shredded
  • 1 ½ ounces (3 mess kit spoons) Salt

Instructions

  1. 1

    Prepare salad dressing. (See recipe No. 507.)

  2. 2

    Pour hot salad dressing over shredded cabbage.

  3. 3

    Add salt ; allow to stantf until cold before serving.

Typed from the page scan above. If the two disagree, go with the scan.

What we changed

  • Cut from the book’s 100 servings to 6 servings.
  • Scaled 3 amounts and rounded each to a kitchen measure, like ½ cup.
  • Fixed 1 fraction the scan of the 1946 page misread.
  • AI rewrote the method for a home kitchen. Tap As printed at the top to compare.

Taken from the log we keep of every edit to this recipe. We left out the line-by-line unit conversions.

Where this recipe comes from

It’s from Army Recipes (TM 10-412), the cookbook the U.S. War Department printed in 1946 for Army mess halls. As a U.S. government work, it’s in the public domain.

See the scanned book →

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