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Cabbage (a la Cauliflower)
From The Ideal cook book, 1899
Serves 4
Presented as published in 1899. 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
100Calories
1 gProtein
1 gCarbs
10 gFat
Full nutrition (22 nutrients)
Calories100 kcal
Protein0.6 g
Carbohydrates1.1 g
Total Fat10 g
Saturated Fat6 g
Monounsaturated Fat2.1 g
Cholesterol30 mg
Sodium6 mg
Potassium28 mg
Calcium18 mg
Iron0 mg
Magnesium1.7 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water17 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 52. The excerpt below is the record exactly as published.
Cabbage (ala Caulifiower)—lIngredients—Butter, salt, ee 4 acup of cream. Cut the cabbage fine as for slaw; put it into a stewpany, cover with water and keep closely covered ; ; when tender, drain — off the water ; put in a small piece of butter with a little salt, one half a cup of cream
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