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Cabbage, Red, Stewed
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for four or five 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
139Calories
1 gProtein
10 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories139 kcal
Protein1.4 g
Carbohydrates9.6 g
Fiber0 g
Sugars0 g
Total Fat9.8 g
Saturated Fat2.8 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2.2 g
Cholesterol9.6 mg
Sodium25 mg
Potassium311 mg
Calcium65 mg
Iron0.1 mg
Magnesium21 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C60 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K89 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline12 mg
Caffeine0 mg
Water176 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 281. The excerpt below is the record exactly as published.
Cabbage, Bed, Stewed. — Prepare a large cabl)age as if it were going to be pickled. Melt two ounces of butter, or of good beef diipping, in a saucepan, lay the cab- bage upon it, and cover it with a cupful of vinegar and a pint of nicely-flavoured stock. ^\^len it is quite tender, season it with salt and 7 pepper, di-ain it, and lay it on a hot dish, and arrange sausages round and over it. If pre- ferred the cabbage may be pressed into a mould and poached eggs served with it. It will warm up again perfectly. Time, one hoxu-. Probable cost, 4d. or 6d. Sufficient, one large cabbage
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