Cabbage Pudding
From Burlington ladies cook book & 25 secrets of success, 1901
Presented as published in 1901. 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
585Calories
52 gProtein
57 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories585 kcal
Protein52 g
Carbohydrates57 g
Fiber0 g
Sugars0 g
Total Fat17 g
Saturated Fat5.5 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol132 mg
Sodium277 mg
Potassium2533 mg
Calcium404 mg
Iron4.9 mg
Magnesium165 mg
Phosphorus654 mg
Zinc13 mg
Copper0.2 mg
Manganese2.2 mg
Vitamin D0.2 mcg
Vitamin C363 mg
Vitamin A2 mcg
Vitamin E0.4 mg
Vitamin K537 mcg
Vitamin B62.3 mg
Vitamin B125.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate10 mcg
Choline123 mg
Caffeine0 mg
Water968 g
As published
This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 27. The excerpt below is the record exactly as published.
Cabbage Pudding I head of cabbage, picK all the rrten leaves off of the cabbage, and after that cut it in pretty large pieces, and cook it half an hour, vnth butter and salt; and after it has cooked half an hour, take the cabbage out of the water, and let it drain, and then you taKc a fine piece of beef, and chop it up fme, take a pan and put a little butter at the bottom; and then you put one layer of cabbage, and a layer of beef, and keep this en, until you have your pan fall; tut see that you keep the cab- bage on top. and add a pinch of pepper
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