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Cabbage With Cream Dressing
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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
611Calories
10 gProtein
95 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories611 kcal
Protein10 g
Carbohydrates95 g
Fiber3.8 g
Sugars45 g
Total Fat25 g
Saturated Fat14 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat2.9 g
Cholesterol11 mg
Sodium450 mg
Potassium876 mg
Calcium329 mg
Iron12 mg
Magnesium90 mg
Phosphorus222 mg
Zinc2 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C121 mg
Vitamin A30 mcg
Vitamin E1.5 mg
Vitamin K194 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3 mg
Folate51 mcg
Choline53 mg
Caffeine9.7 mg
Water407 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 81. The excerpt below is the record exactly as published.
Cabbage With Cream Dressing. Remove outer leaves from one solid white head of cabbage and cut fine. Put in deep hot skillet with 1 pint of boiling water, cover and cook rapidly 15 minutes. Drain off water and add % pint of cream and milk in equal proportion; when it boils add 1 teaspoon of flour moistened with cold milk, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.