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Cream Cabbage

Name: Cream Cabbage
Yield: 2 servings
Ingredients: Slice cabbage fine.; for one size of an egg, one teacup of milk or cream; With cream use less butter.; Pepper and salt to taste.; Pepper and salt to taste.

From The Monmouth Baptist ladies' cook book, 1907

Serves 2

Presented as published in 1907. 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

559Calories

7 gProtein

33 gCarbs

44 gFat

Full nutrition (23 nutrients)

Calories559 kcal

Protein6.8 g

Carbohydrates33 g

Total Fat44 g

Saturated Fat25 g

Monounsaturated Fat8.9 g

Cholesterol125 mg

Sodium98 mg

Potassium1050 mg

Calcium263 mg

Iron0.3 mg

Magnesium70 mg

Phosphorus191 mg

Zinc1.2 mg

Copper0 mg

Manganese1.1 mg

Vitamin C181 mg

Vitamin K270 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Niacin (B3)0.1 mg

Water484 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 29. The excerpt below is the record exactly as published.

CREAM CABBAGE. Mrs. F. E. Campbell. Slice cabbage fine. Put in hot salted water to boil. There should be more than enough water to cover the cabbage. Just before it is soft, drain, and add for one size of an egg, one teacup of milk or cream. With cream use less butter. Pepper and salt to taste.

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