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Cabbage, Country Style
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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
108Calories
4 gProtein
16 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories108 kcal
Protein4.2 g
Carbohydrates16 g
Fiber0 g
Sugars1 g
Total Fat2.7 g
Saturated Fat0.7 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol4.4 mg
Sodium1902 mg
Potassium537 mg
Calcium97 mg
Iron0.3 mg
Magnesium34 mg
Phosphorus83 mg
Zinc0.6 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C91 mg
Vitamin A1 mcg
Vitamin E0 mg
Vitamin K134 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate3 mcg
Choline7.4 mg
Caffeine0 mg
Water264 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 160. The excerpt below is the record exactly as published.
a tablespoonful of salt. When properly cooked, pour them into a colander, drain the water out by pressing the cabbage with a small plate, and serve. 729. CABBAGE, COUNTRY STYLE. Trim off, divide, clean, and blanch for five minutes a cabbage as described in No. 728; then squeeze the water 364 PRACTICAL HOUSEHOLD COOKERY. out and put the cabbage in a stewpan. Moisten with good broth, season with salt and pepper, then cover with a layer of bacon cut in thin slices
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