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Cabbage, Red, Stewed
From Harper's cook book encyclopædia, 1902
Serves 6
Cabbage can be pressed into a mold and served with poached eggs.
Presented as published in 1902. 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
168Calories
3 gProtein
12 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories168 kcal
Protein3.4 g
Carbohydrates12 g
Fiber0 g
Sugars1.3 g
Total Fat11 g
Saturated Fat3 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2.4 g
Cholesterol12 mg
Sodium138 mg
Potassium394 mg
Calcium67 mg
Iron0.3 mg
Magnesium24 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C61 mg
Vitamin A0.8 mcg
Vitamin E0.3 mg
Vitamin K89 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate3.9 mcg
Choline19 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 461. The excerpt below is the record exactly as published.
Cabbage, Red, Stewed. — Prepare a large cabbage as if it were going to be pickled. Melt 2 ozs. of butter, or of good beef dripping, in a saucepan; lay the cabbage upon it, and cover it with a cupful of vinegar and a pint of nicely flavored stock. When it is quite tender, season it with salt and pepper
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