Cabbage with Custard

Name: Cabbage with Custard
Ingredients: cabbage; yolks of eggs; water; vinegar; butter; cream

From A laboratory manual of foods and cookery, 1916

Presented as published in 1916. 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

1377Calories

39 gProtein

68 gCarbs

126 gFat

Full nutrition (34 nutrients)

Calories1377 kcal

Protein39 g

Carbohydrates68 g

Fiber0 g

Sugars0.8 g

Total Fat126 g

Saturated Fat54 g

Monounsaturated Fat25 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol1048 mg

Sodium488 mg

Potassium2374 mg

Calcium644 mg

Iron4.1 mg

Magnesium166 mg

Phosphorus778 mg

Zinc5 mg

Copper0.2 mg

Manganese2.3 mg

Vitamin D4 mcg

Vitamin C363 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K541 mcg

Vitamin B61.7 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.3 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water1385 g

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 31. The excerpt below is the record exactly as published.

cabbage leaves, wash and cut them in thin pieces and cook in boiling salted water. Prepare a custard of the yolks of eggs, water, vinegar, and butter. Cook the mixture in a double boiler and as it thickens add the cream

Cook this with the app: pantry check, scaling, and the assistant.