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Boiled Cabbage
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
80Calories
4 gProtein
14 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories80 kcal
Protein3.6 g
Carbohydrates14 g
Fiber0 g
Sugars0 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol3.3 mg
Sodium2556 mg
Potassium489 mg
Calcium96 mg
Iron0.2 mg
Magnesium32 mg
Phosphorus75 mg
Zinc0.6 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C91 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K134 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.3 mcg
Choline5.3 mg
Caffeine0 mg
Water211 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 2. The excerpt below is the record exactly as published.
Boiled cabbage. Cut a head of cabbage in four, trim and wash well. Have a kettle with salt water boiling. Put the cabbage in the kettle and cook until nearly soft, then drain off nine-tenths of the water, add a small piece of ham
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