Baked Cabbage

Name: Baked Cabbage
Ingredients: one quart of the cooked cabbage; a cupful of water; a dessert-spoonful of nut butter; two well-beaten eggs; the juice of one lemon; salt to taste

From Every-day dishes and every-day work, 1897

Presented as published in 1897. 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

372Calories

24 gProtein

57 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories372 kcal

Protein24 g

Carbohydrates57 g

Fiber17 g

Sugars28 g

Total Fat10 g

Saturated Fat3.2 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol372 mg

Sodium222 mg

Potassium2005 mg

Calcium501 mg

Iron3.4 mg

Magnesium155 mg

Phosphorus503 mg

Zinc3.1 mg

Copper0.3 mg

Manganese1.9 mg

Vitamin D2 mcg

Vitamin C376 mg

Vitamin A196 mcg

Vitamin E2.5 mg

Vitamin K980 mcg

Vitamin B61.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.8 mg

Niacin (B3)2.4 mg

Folate337 mcg

Choline482 mg

Caffeine0 mg

Water1237 g

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 94. The excerpt below is the record exactly as published.

Baked Cabbage. — Chop cabbage fine, and cook in boiling water twenty minutes. Drain in a colander. To one quart of the cooked cabbage add a cupful of water in which has been dis- solved a dessert-spoonful of nut butter, two well-beaten eggs, and the juice of one lemon. Add salt to taste

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