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Cabbage Soup
From The household cook book, 1902
Serves 6
Time: about 30 minutes.
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
66Calories
3 gProtein
11 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories66 kcal
Protein3.5 g
Carbohydrates11 g
Fiber0 g
Sugars1.4 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol6.3 mg
Sodium1194 mg
Potassium367 mg
Calcium75 mg
Iron0.3 mg
Magnesium24 mg
Phosphorus53 mg
Zinc0.5 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K89 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate0 mcg
Choline3.2 mg
Caffeine0 mg
Water446 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 21. The excerpt below is the record exactly as published.
CABBAGE SOUP. — Cut a small cabbage in quarters; carefully take apart and wash; then chop finely. About |- hour before dinner add it to 2 quarts of stock, or broth
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