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Browned Cabbage
From The Rural cook book, 1907
Serves 4
Presented as published in 1907. 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
148Calories
5 gProtein
27 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories148 kcal
Protein5.2 g
Carbohydrates27 g
Fiber0.7 g
Sugars2.4 g
Total Fat5 g
Saturated Fat0.7 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol12 mg
Sodium158 mg
Potassium541 mg
Calcium159 mg
Iron0.9 mg
Magnesium41 mg
Phosphorus117 mg
Zinc0.8 mg
Copper0 mg
Manganese0.7 mg
Vitamin D0.3 mcg
Vitamin C91 mg
Vitamin A9.7 mcg
Vitamin E0 mg
Vitamin K135 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate16 mcg
Choline7.6 mg
Caffeine0 mg
Water235 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 85. The excerpt below is the record exactly as published.
one tablespoonful of butter m a frying pan ; when it bubbles stir in one tablespoonful of flour, one half-pint of stock, same of boiling water; stir until smooth. Then season with saltspoonful salt, half as much pepper, four tablespoon fuls grated cheese. Pour over the cabbage, sprinkle cracker crumbs over the top, dot with bits of butter and bake in a quick oven 10 minutes. Browned Cabbage. — One small cabbage, one tablespoonful of buttter, half a cupful of milk, two eggs and bread crumbs
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