vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cabbage Soup
From Magnet users cook book, 1920
Serves 6
Recipe by Mrs. B. Rempel, Pambrun, Sask.
Presented as published in 1920. 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
125Calories
3 gProtein
12 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories125 kcal
Protein2.7 g
Carbohydrates12 g
Fiber0 g
Sugars0 g
Total Fat7.4 g
Saturated Fat4.2 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0 g
Cholesterol21 mg
Sodium58 mg
Potassium376 mg
Calcium119 mg
Iron0.1 mg
Magnesium30 mg
Phosphorus81 mg
Zinc0.5 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K90 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water643 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 5. The excerpt below is the record exactly as published.
CABBAGE SOUP. Three quarts of water. Boil chicken or any kind of meat for a little while, put in a cabbage or two. Let boil till it is cooked. Put in some whole peppers and parsley when cabbage is cooked. Add one cup of sour cream and as much vinegar as wanted
Cook this with the app: pantry check, scaling, and the assistant.