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Cabbage with Corned Beef
From The Pattern cook-book, 1890
Serves 2
Serve around the corned beef.
Presented as published in 1890. 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
392Calories
23 gProtein
29 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories392 kcal
Protein23 g
Carbohydrates29 g
Fiber0 g
Sugars0 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat0.7 g
Cholesterol98 mg
Sodium1046 mg
Potassium1077 mg
Calcium196 mg
Iron2.2 mg
Magnesium75 mg
Phosphorus246 mg
Zinc5.5 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0.1 mcg
Vitamin C181 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K269 mcg
Vitamin B60.9 mg
Vitamin B121.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate6 mcg
Choline69 mg
Caffeine0 mg
Water486 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 114. The excerpt below is the record exactly as published.
CABBAGE WITH CORNED BEEF. Cut the cabbage, if large, into quarters, and soak it one hour in cold water. Add it to the boiling corned beef
Cook this with the app: pantry check, scaling, and the assistant.