Cabbage, Boiled
From The handy dictionary of cookery, 1890
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
283Calories
9 gProtein
57 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories283 kcal
Protein8.6 g
Carbohydrates57 g
Fiber0 g
Sugars0 g
Total Fat2.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7173 mg
Potassium1874 mg
Calcium409 mg
Iron0.7 mg
Magnesium135 mg
Phosphorus242 mg
Zinc1.9 mg
Copper0.1 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C363 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K535 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water1773 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 22. The excerpt below is the record exactly as published.
Cabbag'e, Boiled. Place the cabbage in plenty of cold water, with a little vinegar in it — a dessert spoonful of vinegar to a quart of water — for about an hour ; then remove it into more fresh water. Examine it carefully between every leaf ; see there are.no insects or eggs left. Wash it thoroughly well ;‘ then place it in a saucepan of boiling water — there must be plenty of water to cover the cabbage well. Put into the water a tablespoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.