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Cabbage, to Boil
From Consult me, 1902
Serves 4
Strong vegetables require much water.
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
71Calories
2 gProtein
14 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories71 kcal
Protein2.2 g
Carbohydrates14 g
Total Fat0.5 g
Sodium36 mg
Potassium466 mg
Calcium94 mg
Iron0.1 mg
Magnesium31 mg
Phosphorus61 mg
Zinc0.5 mg
Copper0 mg
Manganese0.6 mg
Vitamin C91 mg
Vitamin K134 mcg
Vitamin B60.3 mg
Water207 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 98. The excerpt below is the record exactly as published.
CABBAGE, to Boil.— Cut off the outside leaves, then cut it in quar- ters ; pick it well, and wash it clean ; boil it in a large quantity of water, with plenty of salt in it ; when it is tender and a fine light green, lay it on a sieve to drain, but do not squeeze it, if you do, it will take off the flavour ; have ready some very rich melted butter, or chop it with cold butter. — Greens must be boiled the same way. Strong vege- tables, like turnips and cabbage, &c., require much water. CABBAGE, a la Flamande. — Cut a large cabbage
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