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Cabbage Boiled
From Original White House Cookbook, 1887
Serves 6
Red cabbage is used for slaw.
Presented as published in 1887. 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
72Calories
4 gProtein
16 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories72 kcal
Protein3.6 g
Carbohydrates16 g
Fiber6.9 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium54 mg
Potassium738 mg
Calcium141 mg
Iron1.7 mg
Magnesium45 mg
Phosphorus69 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C153 mg
Vitamin A18 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate171 mcg
Water278 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 126. The excerpt below is the record exactly as published.
CABBAGE BOILED. Great care is requisite in cleaning a cabbage for boiling, as it fre- quently harbors numerous insects. The large drumhead cabbage requires •an hour to boil ; the green savory cabbage will boil in twenty minutes. Add considerable salt
Cook this with the app: pantry check, scaling, and the assistant.