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Cabbage and Cheese
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
Presented as published in 1911. 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
127Calories
5 gProtein
19 gCarbs
6 gFat
Full nutrition (32 nutrients)
Calories127 kcal
Protein5.1 g
Carbohydrates19 g
Sugars2.9 g
Total Fat6.3 g
Saturated Fat1.7 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol18 mg
Sodium80 mg
Potassium563 mg
Calcium192 mg
Iron0.3 mg
Magnesium40 mg
Phosphorus139 mg
Zinc0.9 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0.6 mcg
Vitamin C91 mg
Vitamin A29 mcg
Vitamin E0.1 mg
Vitamin K134 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate3.8 mcg
Choline11 mg
Water262 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 43. The excerpt below is the record exactly as published.
CABBAGE AND CHEESE— Boil the cabbage in two waters, then drain, cool and chop. Season well with salt and pepper and spread a layer in a buttered baking dish. Pour over this a white sauce made from a tablespoonful each of flour and butter and a cup of milk. Add two or three tablespoonfuls of finely broken cheese. Now add another layer of cabbage, then more of the white sauce and cheese, and so on until all the material is used. Sprinkle with fine crumbs
Cook this with the app: pantry check, scaling, and the assistant.