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Cabbage and Onions

Name: Cabbage and Onions
Yield: 1 servings
Ingredients: four onions; two tablespoonfuls of drippings from salt pork or bacon; a small white cabbage; teaspoonful of salt; little pepper

From Twentieth century home cook book, 1905

Serves 1

Presented as published in 1905. 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

471Calories

7 gProtein

56 gCarbs

26 gFat

Full nutrition (33 nutrients)

Calories471 kcal

Protein6.6 g

Carbohydrates56 g

Fiber10 g

Sugars25 g

Total Fat26 g

Saturated Fat7.8 g

Monounsaturated Fat11 g

Polyunsaturated Fat6 g

Cholesterol26 mg

Sodium2357 mg

Potassium876 mg

Calcium139 mg

Iron1.3 mg

Magnesium60 mg

Phosphorus174 mg

Zinc1 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D1.2 mcg

Vitamin C44 mg

Vitamin A0 mcg

Vitamin E0.9 mg

Vitamin K2.4 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.7 mg

Folate114 mcg

Choline68 mg

Caffeine0 mg

Water535 g

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 95. The excerpt below is the record exactly as published.

CABBAGE AND ONIONS. Peel and slice four onions ; fry them brown in a saucepan, with two tablespoonfuls of drippings from salt pork or bacon ; meantime slice a small white cabbage ; put it with the browned onions, teaspoonful of salt, little pepper

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