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Cabbage Jelly
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four persons.
Presented as published in 1892. 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
71Calories
2 gProtein
14 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories71 kcal
Protein2.2 g
Carbohydrates14 g
Total Fat0.5 g
Sodium36 mg
Potassium466 mg
Calcium94 mg
Iron0.1 mg
Magnesium31 mg
Phosphorus61 mg
Zinc0.5 mg
Copper0 mg
Manganese0.6 mg
Vitamin C91 mg
Vitamin K134 mcg
Vitamin B60.3 mg
Water207 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 280. The excerpt below is the record exactly as published.
Cabbage Jelly.— Boil a cabbage imtil it is tender, place it in a colander, and drain the water thoroughly from it. Then chop it small, and mLx with it a little pepper, salt, and butter
Cook this with the app: pantry check, scaling, and the assistant.