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Boiled Beef with Cabbage
From The bride's cook book, 1915
Serves 7
Presented as published in 1915. 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
530Calories
71 gProtein
8 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories530 kcal
Protein71 g
Carbohydrates8.2 g
Fiber0 g
Sugars0 g
Total Fat24 g
Saturated Fat8.9 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol214 mg
Sodium235 mg
Potassium1352 mg
Calcium99 mg
Iron7.1 mg
Magnesium83 mg
Phosphorus702 mg
Zinc18 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C52 mg
Vitamin A3.2 mcg
Vitamin E0.6 mg
Vitamin K81 mcg
Vitamin B62 mg
Vitamin B128.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)18 mg
Folate16 mcg
Choline199 mg
Caffeine0 mg
Water346 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 67. The excerpt below is the record exactly as published.
BOILED BEEF WITH CABBAGE 1 Head Cabbage 5 Pounds Beef Salt, Pepper
Cook this with the app: pantry check, scaling, and the assistant.