vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Cabbage in Milk
From The Pattern cook-book, 1890
Serves 4
This is a delicate way of cooking cabbage.
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
115Calories
4 gProtein
19 gCarbs
3 gFat
Full nutrition (32 nutrients)
Calories115 kcal
Protein4.4 g
Carbohydrates19 g
Sugars3 g
Total Fat2.5 g
Saturated Fat1.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.5 mg
Sodium60 mg
Potassium562 mg
Calcium171 mg
Iron0.3 mg
Magnesium39 mg
Phosphorus126 mg
Zinc0.8 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0.6 mcg
Vitamin C91 mg
Vitamin A20 mcg
Vitamin E0 mg
Vitamin K134 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate3.1 mcg
Choline11 mg
Water262 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 114. The excerpt below is the record exactly as published.
CABBAGE IN MILK. Chop the cabbage fine, having soaked it for one hour before chopping. Boil until tender in plenty of water, usually forty-five minutes if the boiling is slow. Drain well, cover with milk, and when hot, thicken to a cream 262 THE FA TTERN COOK- BOOK. with a little flour rubbed to a smooth paste with a small spoonful of butter. Boil one minute, stirring well; add salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.