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Cabbage Pudding, No. 1
From Virginia Cookery-book, 1884
Serves 3
Presented as published in 1884. 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
511Calories
30 gProtein
21 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories511 kcal
Protein30 g
Carbohydrates21 g
Fiber0 g
Sugars1.1 g
Total Fat33 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol438 mg
Sodium813 mg
Potassium951 mg
Calcium184 mg
Iron2.6 mg
Magnesium63 mg
Phosphorus364 mg
Zinc5.1 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D2.6 mcg
Vitamin C121 mg
Vitamin A159 mcg
Vitamin E1.2 mg
Vitamin K179 mcg
Vitamin B60.8 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.9 mg
Folate46 mcg
Choline335 mg
Caffeine0 mg
Water391 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 62. The excerpt below is the record exactly as published.
Cabbage Pudding, No. 1. Take one nice head of cabbage, scoop out the middle ; prepare a rich force-meat made out of cold fowl, or fresh beef chopped up fine; season highly with butter, pepper, and salt ; chop six hard-boiled eggs fine, with the force- meat ; fill the cavity in the cabbage with this mixture ; place a leaf of the cabbage over the hole
Cook this with the app: pantry check, scaling, and the assistant.