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Boiled Cabbage
From The century cook book, 1894
Serves 4
Presented as published in 1894. 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
35Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (17 nutrients)
Calories35 kcal
Protein1.1 g
Carbohydrates7.2 g
Total Fat0.3 g
Sodium18 mg
Potassium233 mg
Calcium47 mg
Iron0.1 mg
Magnesium16 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0 mg
Manganese0.3 mg
Vitamin C45 mg
Vitamin K67 mcg
Vitamin B60.2 mg
Water103 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 59. The excerpt below is the record exactly as published.
Boiled Cabbage. Cut a cabbage into six or eight pieces and boil until tender in salted water; drain, put into the dish in which they are to be served, season with salt and pepper, and melted butter. Fried Cabbage. Fry three slices of fat salt pork to a crisp ; take out the pork ; have half a head of cabbage
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