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Bubble and Squeak (Cold Meat Cookery)

Name: Bubble and Squeak (Cold Meat Cookery)
Yield: 2 servings
Ingredients: A few thin slices of cold boiled beef; a little butter; small cabbage; 1 sliced onion; pepper; salt

From The white ribbon cook book, 1894

Serves 2

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

171Calories

5 gProtein

36 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories171 kcal

Protein5.1 g

Carbohydrates36 g

Fiber1.3 g

Sugars3.2 g

Total Fat1.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium75 mg

Potassium1041 mg

Calcium205 mg

Iron0.5 mg

Magnesium70 mg

Phosphorus143 mg

Zinc1.1 mg

Copper0 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C187 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K268 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate14 mcg

Choline4.6 mg

Caffeine0 mg

Water480 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 28. The excerpt below is the record exactly as published.

Bubble and Squeak (Cold Meat Cookery)— A few thin slices of cold boiled beef, a little but- ter, small cabbage, 1 sliced onion, pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.