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Boiled Bacon and Cabbage
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Avoid boiling cabbage for too long.
Presented as published in 1885. 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
86Calories
3 gProtein
14 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories86 kcal
Protein2.7 g
Carbohydrates14 g
Fiber0 g
Sugars0 g
Total Fat2 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol2.6 mg
Sodium66 mg
Potassium474 mg
Calcium94 mg
Iron0.2 mg
Magnesium32 mg
Phosphorus67 mg
Zinc0.5 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C91 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K134 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline1.9 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 184. The excerpt below is the record exactly as published.
BOILED BACON AND CABBAGE. Wash and scrape a piece of bacon
Cook this with the app: pantry check, scaling, and the assistant.