Creamed Cabbage

Name: Creamed Cabbage
Ingredients: two quarts; 1 teaspoonful of salt; 1 tablespoonful of butter; 1 tablespoonful of flour; 1/2 pint of milk

From The Fredericksburg home kitchen cook book, 1921

Presented as published in 1921. 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

739Calories

26 gProtein

132 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories739 kcal

Protein26 g

Carbohydrates132 g

Fiber0 g

Sugars12 g

Total Fat23 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol61 mg

Sodium2717 mg

Potassium4101 mg

Calcium1056 mg

Iron1.7 mg

Magnesium281 mg

Phosphorus741 mg

Zinc4.9 mg

Copper0 mg

Manganese4.5 mg

Vitamin D2.3 mcg

Vitamin C725 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K1068 mcg

Vitamin B62.6 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.8 mg

Folate13 mcg

Choline43 mg

Caffeine0 mg

Water1870 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 15. The excerpt below is the record exactly as published.

Creamed Cabbage. Chop cabbage to make two quarts. Cover with cold water, soak one hour; drain; cover with boiling water, 1 teaspoonful of salt; boil for twenty minutes, uncover- — 49 — ed; drain again. Rub together 1 tablespoonful of butter and 1 tablespoonful of flour, add y2 pint of milk

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