Boiled Cabbage
From Healthful cookery, 1904
Cream may be omitted and served with tomato sauce or lemon juice.
Presented as published in 1904. 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
283Calories
9 gProtein
57 gCarbs
2 gFat
Full nutrition (17 nutrients)
Calories283 kcal
Protein8.6 g
Carbohydrates57 g
Total Fat2.1 g
Sodium145 mg
Potassium1863 mg
Calcium376 mg
Iron0.6 mg
Magnesium125 mg
Phosphorus242 mg
Zinc1.9 mg
Copper0 mg
Manganese2.2 mg
Vitamin C363 mg
Vitamin K535 mcg
Vitamin B61.2 mg
Water827 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 47. The excerpt below is the record exactly as published.
Boiled Cabbage. — Carefully clean a nice head of cabbage, divide into halves, and with a sharp knife slice very thin, cutting from the center of the head outward. Put into boiling water, cover closely, and cook rapidly until tender; then turn into a col- ander, and drain. Return to the kettle, add salt to taste, and sufficient sweet cream to moisten well
Cook this with the app: pantry check, scaling, and the assistant.