Baked Cabbage and Bacon

Name: Baked Cabbage and Bacon
Ingredients: 3 pounds of cabbage; a tbsp. of flour; a tsp. of salt; 1 tsp. of sifted dry mustard; V2 cup of water; six thin slices of lean bacon

From The Relief Societ Cookbook, 1930

Recipe by Mrs. Alice Drennen.

Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1191Calories

40 gProtein

94 gCarbs

72 gFat

Full nutrition (34 nutrients)

Calories1191 kcal

Protein40 g

Carbohydrates94 g

Fiber0.7 g

Sugars1 g

Total Fat72 g

Saturated Fat23 g

Monounsaturated Fat30 g

Polyunsaturated Fat11 g

Omega-30.4 g

Cholesterol119 mg

Sodium3908 mg

Potassium3231 mg

Calcium601 mg

Iron2.5 mg

Magnesium236 mg

Phosphorus718 mg

Zinc5.3 mg

Copper0.1 mg

Manganese3.6 mg

Vitamin D0.7 mcg

Vitamin C549 mg

Vitamin A20 mcg

Vitamin E1 mg

Vitamin K809 mcg

Vitamin B62.4 mg

Vitamin B120.9 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.2 mg

Niacin (B3)8 mg

Folate21 mcg

Choline93 mg

Caffeine0 mg

Water1454 g

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 34. The excerpt below is the record exactly as published.

BAKED CABBAGE AND BACON Shred or chop coarse 3 pounds of cabbage. Stir into it a tbsp. of flour, a tsp. of salt, 1 tsp. of sifted dry mustard, a little paprika and V2 cup of water. Pour into a granite baking dish, lay over the top six thin slices of lean bacon

Cook this with the app: pantry check, scaling, and the assistant.