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Cabbage with Cheese Sauce
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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
580Calories
21 gProtein
46 gCarbs
35 gFat
Full nutrition (29 nutrients)
Calories580 kcal
Protein21 g
Carbohydrates46 g
Fiber1.3 g
Sugars1.1 g
Total Fat35 g
Saturated Fat15 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat6.6 g
Cholesterol73 mg
Sodium2159 mg
Potassium1007 mg
Calcium652 mg
Iron0.8 mg
Magnesium85 mg
Phosphorus517 mg
Zinc3.4 mg
Copper0 mg
Manganese1.1 mg
Vitamin C182 mg
Vitamin A202 mcg
Vitamin K267 mcg
Vitamin B60.7 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate10 mcg
Water591 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 89. The excerpt below is the record exactly as published.
Cabbage with Cheese Sauce. Boil a cabbage, cut it in eight pieces, then place it in one pint of cheese sauce
Cook this with the app: pantry check, scaling, and the assistant.