vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Baked Cabbage (Chou cuit au four) a la Octavious
From The Swedish, French, American cook book, 1918
Serves 4
Serve on a paper doily, as a vegetable.
Presented as published in 1918. 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
71Calories
2 gProtein
14 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories71 kcal
Protein2.2 g
Carbohydrates14 g
Total Fat0.5 g
Sodium36 mg
Potassium466 mg
Calcium94 mg
Iron0.1 mg
Magnesium31 mg
Phosphorus61 mg
Zinc0.5 mg
Copper0 mg
Manganese0.6 mg
Vitamin C91 mg
Vitamin K134 mcg
Vitamin B60.3 mg
Water207 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 421. The excerpt below is the record exactly as published.
aked Cabbage (Chou cuit au four ) a la Octavious Cook cabbage [see recipe: How to Cook Cabbage], first cutting it in slices across. Put in a souffle dish with butter, pepper, salt, (and some stock, if at hand)
Cook this with the app: pantry check, scaling, and the assistant.