The recipe yield is:
Shred cabbage, onion, and carrot fine. In a bowl, alternate layers of cabbage, onion, and carrot. Cover with 1 cup sugar. Bring to a rolling boil, vinegar, salad oil, celery seed, dry mustard, salt, and sugar. Pour rapidly boiling mixture over cabbage very slowly. Refrigerate for 24 hours. You might also add green bell pepper and/or a rib of celery thinly sliced. When ready to serve, stir well. This keeps well and gets better each day.