Cabbage
From Cookery, 1897
For a tastier dish, boil cabbage in the liquor left from pickled pork.
Presented as published in 1897. 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
208Calories
6 gProtein
8 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories208 kcal
Protein6 g
Carbohydrates8.4 g
Fiber0 g
Sugars3.7 g
Total Fat16 g
Saturated Fat6.1 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat2 g
Cholesterol20 mg
Sodium338 mg
Potassium248 mg
Calcium7.1 mg
Iron0.5 mg
Magnesium9.5 mg
Phosphorus64 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0.5 mg
Vitamin A2.4 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.7 mg
Folate12 mcg
Choline29 mg
Caffeine0 mg
Water218 g
As published
This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 26. The excerpt below is the record exactly as published.
Cabbages boiled in water, spinach barely drained, etc., are far too often the order of the day. Cabbage. — Put into a saucepan a piece of rind of bacon, a little lard, salt and pepper, and when the cabbage has been well washed and dried, put it into the saucepan over the lire until the fat has become absorbed ; then cover the greens with plain stock
Cook this with the app: pantry check, scaling, and the assistant.