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Boiled Bacon and Cabbage
From Cooking for profit, 1886
Serves 4
Cost of material — 24c for 8 orders.
Presented as published in 1886. 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
453Calories
16 gProtein
2 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories453 kcal
Protein16 g
Carbohydrates1.7 g
Fiber0.4 g
Sugars0.4 g
Total Fat42 g
Saturated Fat14 g
Monounsaturated Fat18 g
Polyunsaturated Fat6.6 g
Omega-30.2 g
Cholesterol75 mg
Sodium868 mg
Potassium260 mg
Calcium17 mg
Iron0.9 mg
Magnesium17 mg
Phosphorus192 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C6.4 mg
Vitamin A13 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.7 mg
Folate8.8 mcg
Choline54 mg
Caffeine0 mg
Water70 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 59. The excerpt below is the record exactly as published.
Boiled Bacon and Cabbage. Cut 2 summer cabbages in quarters and cut out most of the stem part. Let lie in a pan of cold water until wanted to cook. Put oh saucepan plenty large enough with water and salt and a very little baking soda in it — about the size of a bean for two cabbages — when it boils put in the cabbage and let it cook half an hour. Shave the emoky outside off a pound COOKING FOR PUOFn 55 of bacon and boil the bacon in a sauce- pan by itself for half hour. Than drain off both cabbage and bacon and put them both together in one pot, pour in boiling water just to cover
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