vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Calecannon
From Banquets of the nations, 1911
Serves 4
A thick slice of fat smoked bacon can be added for improvement.
Presented as published in 1911. 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
6Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories6.2 kcal
Protein0.1 g
Carbohydrates1.4 g
Fiber0.4 g
Sugars0.7 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium10 mg
Potassium48 mg
Calcium5 mg
Iron0 mg
Magnesium1.8 mg
Phosphorus5.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A125 mcg
Vitamin E0.1 mg
Vitamin K2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.9 mcg
Choline1.3 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 158. The excerpt below is the record exactly as published.
Calecannon. This is made by boiling and mashing greens, or young cabbage, and mixing them with mashed potatoes, a mashed carrot, boiled shredded onions, and a good piece of butter, seasoned with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.