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Chinese Cabbage and Tomatoes

Name: Chinese Cabbage and Tomatoes
Yield: 4 servings
Ingredients: 5 cups shredded Chinese cabbage; Salt and pepper; 1/4 cup tomatoes, cooked or canned; 1 small onion, finely chopped

From Boston Cooking-School cook book, 1896

Serves 4

Presented as published in 1896. 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

84Calories

4 gProtein

19 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories84 kcal

Protein3.9 g

Carbohydrates19 g

Fiber7.2 g

Sugars1.8 g

Total Fat0.6 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium53 mg

Potassium768 mg

Calcium142 mg

Iron1.7 mg

Magnesium47 mg

Phosphorus78 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C122 mg

Vitamin A21 mcg

Vitamin E0.1 mg

Vitamin K0.9 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate169 mcg

Choline2.9 mg

Caffeine0 mg

Water302 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 190. The excerpt below is the record exactly as published.

CHINESE CABBAGE AND TOMATOES 5 cups shredded Chinese cabbage Salt and pepper 14 cup tomatoes, cooked or canned 1 small onion, finely chopped

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