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Cabbage and Bacon
From Harper's cook book encyclopædia, 1902
Serves 4
Time to boil the cabbage is twenty minutes.
Presented as published in 1902. 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
162Calories
8 gProtein
14 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories162 kcal
Protein8.2 g
Carbohydrates14 g
Fiber0 g
Sugars0 g
Total Fat7.7 g
Saturated Fat2.3 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol41 mg
Sodium498 mg
Potassium487 mg
Calcium108 mg
Iron0.3 mg
Magnesium37 mg
Phosphorus111 mg
Zinc0.7 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C91 mg
Vitamin A5.6 mcg
Vitamin E0.1 mg
Vitamin K134 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0.4 mcg
Choline23 mg
Caffeine0 mg
Water242 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 460. The excerpt below is the record exactly as published.
Cabbage and Bacon. — Boil a piece of pickled pork until it is about three- quarters cooked. Then take it out of the water, drain it, and place two or three rashers of bacon in the sauce- pan. Lay on these a cabbage which has been thoroughly washed and cut into quarters, and put the pork over the cabbage. Cover the whole with nicely flavored stock ; add pepper, nutmeg, and parsley
Cook this with the app: pantry check, scaling, and the assistant.