Cabbage a la Creme

Name: Cabbage a la Creme
Ingredients: cabbage till tender; a tablespoonful of butter; a well-beaten egg; half a teacupful of milk or cream; pepper; salt

From Tempting dishes for small incomes, 1891

Presented as published in 1891. 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

489Calories

16 gProtein

97 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories489 kcal

Protein16 g

Carbohydrates97 g

Fiber7.5 g

Sugars1.1 g

Total Fat17 g

Saturated Fat1.1 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol57 mg

Sodium341 mg

Potassium2256 mg

Calcium535 mg

Iron4.5 mg

Magnesium178 mg

Phosphorus337 mg

Zinc2.6 mg

Copper0.4 mg

Manganese5.7 mg

Vitamin D0.2 mcg

Vitamin C363 mg

Vitamin A38 mcg

Vitamin E0.4 mg

Vitamin K576 mcg

Vitamin B61.3 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.7 mg

Folate57 mcg

Choline45 mg

Caffeine0 mg

Water850 g

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 23. The excerpt below is the record exactly as published.

Cabbage a la Creme. Boil cabbage till tender. Drain it. When it is perfectly cold drain it a second time, then chop up, and mix with it a tablespoonful of butter, a well-beaten egg, pepper, salt, and half a teacupful of milk or cream

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