Cabbage
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Boiled cabbage is indigestible.
Presented as published in 1909. 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
1089Calories
13 gProtein
67 gCarbs
85 gFat
Full nutrition (34 nutrients)
Calories1089 kcal
Protein13 g
Carbohydrates67 g
Fiber0 g
Sugars0.4 g
Total Fat85 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol241 mg
Sodium193 mg
Potassium2106 mg
Calcium520 mg
Iron0.6 mg
Magnesium140 mg
Phosphorus377 mg
Zinc2.4 mg
Copper0 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C369 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K540 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.1 mcg
Choline0.8 mg
Caffeine0 mg
Water978 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 71. The excerpt below is the record exactly as published.
CABBAGE. Do not boil cabbage. Boiled cabbage and sauerkraut are practically indigestible and should not be eaten. Make a cold slaw by slicing the cabbage fine ; serve with or without lemon juice, not vinegar. Thick, sweet cream and lemon juice make a very palatable dressing. A small pinch of mustard
Cook this with the app: pantry check, scaling, and the assistant.