vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cabbage with Cream
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
276Calories
12 gProtein
25 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories276 kcal
Protein12 g
Carbohydrates25 g
Fiber10 g
Sugars0.2 g
Total Fat16 g
Saturated Fat8.5 g
Monounsaturated Fat5 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol215 mg
Sodium153 mg
Potassium1179 mg
Calcium243 mg
Iron3.4 mg
Magnesium74 mg
Phosphorus206 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D1 mcg
Vitamin C230 mg
Vitamin A199 mcg
Vitamin E0.8 mg
Vitamin K1.1 mcg
Vitamin B60.5 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate280 mcg
Choline150 mg
Caffeine0 mg
Water457 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 90. The excerpt below is the record exactly as published.
Cabbage with Cream. Chop a small cold boiled cabbage and let it drain well. Now mix in two tablespoonfuls of melted butter, four tablespoonfuls of cream or good milk, and a little pepper and salt. Warm in a saucepan, stirring frequently, and then add two whisked eggs
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