Cabbage in White Sauce

Name: Cabbage in White Sauce
Ingredients: cabbage; white sauce number 1; buttered bread crumbs

From Domestic science (1914 text-book), 1914

Presented as published in 1914. 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

453Calories

18 gProtein

77 gCarbs

8 gFat

Full nutrition (32 nutrients)

Calories453 kcal

Protein18 g

Carbohydrates77 g

Fiber0.2 g

Sugars13 g

Total Fat8.1 g

Saturated Fat3.8 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol19 mg

Sodium580 mg

Potassium2258 mg

Calcium686 mg

Iron1.1 mg

Magnesium153 mg

Phosphorus502 mg

Zinc3 mg

Copper0 mg

Manganese2.3 mg

Vitamin C363 mg

Vitamin A199 mcg

Vitamin E0.2 mg

Vitamin K535 mcg

Vitamin B61.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.8 mg

Folate24 mcg

Caffeine0 mg

Water1026 g

As published

This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 11. The excerpt below is the record exactly as published.

Cabbage in White Sauce Cut cabbage into small pieces, boil it in salted water till tender, drain and heat in white sauce number 1. Or, place the boiled cabbage in a dish, cover with white sauce, lift the cabbage with a fork so as to mix it thoroughly with the sauce, sprinkle with buttered bread crumbs

Cook this with the app: pantry check, scaling, and the assistant.