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Cabbage au Gratin
From San Rafael cook book, 1906, 1906
Serves 3
Presented as published in 1906. 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
423Calories
13 gProtein
37 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories423 kcal
Protein13 g
Carbohydrates37 g
Fiber6.2 g
Sugars15 g
Total Fat26 g
Saturated Fat7.3 g
Monounsaturated Fat10 g
Polyunsaturated Fat6.7 g
Omega-30 g
Cholesterol19 mg
Sodium823 mg
Potassium860 mg
Calcium419 mg
Iron1.4 mg
Magnesium72 mg
Phosphorus324 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D2 mcg
Vitamin C116 mg
Vitamin A252 mcg
Vitamin E1.1 mg
Vitamin K329 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.7 mg
Folate110 mcg
Choline86 mg
Caffeine0 mg
Water400 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 34. The excerpt below is the record exactly as published.
CABBAGE AU GRATIN— Mrs. Fronmuller. 1 qt. of boiled cabbage, 2 cups thick white sauce, 1 tablespoon lemon juice, % cup buttered crumbs, 14 cup grated cheese, pepper andi salt. Put a layer of chopped and seasoned cabbage in a well buttered bak- ing dish. Mix lemon, juice with white ^auce and spread a layer of this over cabbage, repeat until all is used. Mix buttered crumbs and cheese and cover over top and brown In quick oven. STUFFED CABBAGE— Mrs. L. A. Lancel. Cut the heart out of the cabbage, scald outer leaves twice in boiling water; brown a piece of butter the size of an egg, into it cut 1 small onion and season with pepper and salt
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