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Cabbage (French Method)
From Harper's cook book encyclopædia, 1902
Serves 2
Presented as published in 1902. 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
371Calories
11 gProtein
77 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories371 kcal
Protein11 g
Carbohydrates77 g
Fiber0 g
Sugars0 g
Total Fat2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3573 mg
Potassium1017 mg
Calcium202 mg
Iron3.9 mg
Magnesium79 mg
Phosphorus189 mg
Zinc1.4 mg
Copper0.1 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C181 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K267 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline0 mg
Caffeine0 mg
Water420 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 459. The excerpt below is the record exactly as published.
Cabbage (French method). — Quar- ter a cabbage, lay it for an hour in strong salt water. Have a saucepan of boiling water ready, throw in a table- spoonful of salt and a small piece of common washing-soda. Put in the cabbage, let it boil furiously for twen- ty minutes with the lid of the sauce- pan off, drain it into a colander, press off all the water. Place the cabbage on a chopping - board, sprinkle it well with flour, and chop it quite fine. Put a large lump of butter
Cook this with the app: pantry check, scaling, and the assistant.