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Brussels Sprouts and Cabbage
From Lowney's cook book, 1907
Serves 1
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
465Calories
10 gProtein
29 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories465 kcal
Protein10 g
Carbohydrates29 g
Fiber0.8 g
Sugars10 g
Total Fat35 g
Saturated Fat8.6 g
Monounsaturated Fat15 g
Polyunsaturated Fat9.8 g
Cholesterol15 mg
Sodium933 mg
Potassium373 mg
Calcium278 mg
Iron1.3 mg
Magnesium35 mg
Phosphorus240 mg
Zinc1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C1.8 mg
Vitamin A325 mcg
Vitamin E1 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.5 mg
Folate28 mcg
Choline36 mg
Caffeine0 mg
Water173 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 39. The excerpt below is the record exactly as published.
Brussels Sprouts and Cabbage Remove outside leaves and soak in cold water for half an hour. Drain. Cook in boiling salted water until tender, changing the water at least once during cooking. Serve Brussels sprouts whole with butter and salt or with white sauce. Chop the cabbage when cooked, season with salt, pepper and butter, reheat and serve, or mix with one cup cabbage, with one cup white sauce
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