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Bed Cabbage
From Around-the-world cook book, 1913
Serves 2
German recipe
Presented as published in 1913. 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
608Calories
3 gProtein
120 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories608 kcal
Protein3.2 g
Carbohydrates120 g
Fiber16 g
Sugars87 g
Total Fat18 g
Saturated Fat6.7 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat2.8 g
Omega-30.2 g
Cholesterol13 mg
Sodium89 mg
Potassium717 mg
Calcium238 mg
Iron4.1 mg
Magnesium100 mg
Phosphorus86 mg
Zinc1 mg
Copper0.3 mg
Manganese18 mg
Vitamin D0.3 mcg
Vitamin C41 mg
Vitamin A10 mcg
Vitamin E2.9 mg
Vitamin K47 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate16 mcg
Choline30 mg
Caffeine0 mg
Water449 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 39. The excerpt below is the record exactly as published.
BED CABBAGE GERMAN Red cabbage, 1, Sour apples, 4, Red peppers, small, 2, Cloves, whole, 12, Allspice, 12, Vinegar, 1 cup, Sugar, % cup. Lard, 2 tablespoons
Cook this with the app: pantry check, scaling, and the assistant.