Chou Braise au Lard
From The "Queen" cookery books: Vegetables, 1902
Can be finished off in any nice sauce to taste.
Presented as published in 1902. 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
352Calories
10 gProtein
66 gCarbs
5 gFat
Full nutrition (21 nutrients)
Calories352 kcal
Protein9.6 g
Carbohydrates66 g
Fiber0.5 g
Sugars0 g
Total Fat5 g
Saturated Fat0.5 g
Cholesterol0 mg
Sodium145 mg
Potassium1863 mg
Calcium376 mg
Iron0.9 mg
Magnesium125 mg
Phosphorus242 mg
Zinc1.9 mg
Copper0 mg
Manganese2.2 mg
Vitamin C363 mg
Vitamin K535 mcg
Vitamin B61.2 mg
Water827 g
As published
This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 21. The excerpt below is the record exactly as published.
a little roux, pour it over and round the cabbage, and serve hot as chou braise au lard
Cook this with the app: pantry check, scaling, and the assistant.