gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cabbage and Potato Mash
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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
156Calories
3 gProtein
21 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories156 kcal
Protein2.9 g
Carbohydrates21 g
Fiber0.8 g
Sugars0.3 g
Total Fat6.8 g
Saturated Fat1.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.5 g
Cholesterol6.4 mg
Sodium38 mg
Potassium625 mg
Calcium99 mg
Iron0.5 mg
Magnesium40 mg
Phosphorus82 mg
Zinc0.6 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C98 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K134 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate5.6 mcg
Choline12 mg
Caffeine0 mg
Water236 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 450. The excerpt below is the record exactly as published.
season with salt and pepper. Put the mixture into the mould, press it down tightly, and bake in a moderate oven. In about half-an- hour’s time turn the shape carefully out on to a hot dish, and serve. (2) Boil separately some cabbages and potatoes in equal quantities ; when cooked, drain them, mix them together in a saucepan, put in a lump of dripping, season with pepper
Cook this with the app: pantry check, scaling, and the assistant.