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Cabbage Sauce
From The new Annie Dennis cook book, 1905
Serves 4
Ready for use in twelve hours.
Presented as published in 1905. 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
462Calories
2 gProtein
115 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories462 kcal
Protein2.3 g
Carbohydrates115 g
Fiber0.4 g
Sugars100 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1804 mg
Potassium483 mg
Calcium103 mg
Iron0.4 mg
Magnesium35 mg
Phosphorus63 mg
Zinc0.5 mg
Copper0 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C91 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K135 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.3 mg
Caffeine0 mg
Water208 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 30. The excerpt below is the record exactly as published.
Cabbage Sauce • <5Jrind through a sausage mill one large cabbage; put in a kettle with a tablespoonf ul of salt, and boil two minutes ; pour off the water and cover with cold water. Let stand until cold. Press all of the water out and add a teaspoonful each of ground cloves, mustard and black pepper. After this is well mixed, put in a jar and cover with hot apple vinegar, sweeten with two teacupfuls sugar to one quart of vinegar
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