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Boiled Beef with Cabbage (German Style)
From The national course in home economics, 1917
Serves 6
Mrs. O. T. Learned
Presented as published in 1917. 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
47Calories
1 gProtein
10 gCarbs
0 gFat
Full nutrition (17 nutrients)
Calories47 kcal
Protein1.4 g
Carbohydrates9.6 g
Total Fat0.3 g
Sodium24 mg
Potassium311 mg
Calcium63 mg
Iron0.1 mg
Magnesium21 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0 mg
Manganese0.4 mg
Vitamin C60 mg
Vitamin K89 mcg
Vitamin B60.2 mg
Water138 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 88. The excerpt below is the record exactly as published.
BOILED BEEF WITH CABBAGE. (German Style.) Take one head of cabbage, and after removing all soiled and bruised leaves, cut in sections lengthwise, making about eight or nine pieces, leav- ing the piece of heart attached to each piece to hold it together. Place in the kettle on top of beef which has been boiling some time; let all boil together for one hour. Salt to taste and add a little pepper, if liked
Cook this with the app: pantry check, scaling, and the assistant.