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Creamed Cabbage
From The Twin-city housewife, 1920
Serves 4
—Mrs. Wm. L. Hill.
Presented as published in 1920. 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
151Calories
6 gProtein
22 gCarbs
7 gFat
Full nutrition (32 nutrients)
Calories151 kcal
Protein6.4 g
Carbohydrates22 g
Sugars5.9 g
Total Fat7.2 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol22 mg
Sodium83 mg
Potassium652 mg
Calcium245 mg
Iron0.3 mg
Magnesium46 mg
Phosphorus186 mg
Zinc1 mg
Copper0 mg
Manganese0.6 mg
Vitamin D1.2 mcg
Vitamin C91 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K134 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate3.1 mcg
Choline22 mg
Water315 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 30. The excerpt below is the record exactly as published.
Creamed Cabbage One good size cabbage, chopped fine, and boiled in salt water one hour; drain off water, put cabbage in pan and pour over it one pint of milk. Mix one tablespoon of butter and one of flour together, add a little pepper
Cook this with the app: pantry check, scaling, and the assistant.