Creamed Cabbage
From Student's manual in household arts, 1915
Presented as published in 1915. 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
564Calories
24 gProtein
90 gCarbs
12 gFat
Full nutrition (32 nutrients)
Calories564 kcal
Protein24 g
Carbohydrates90 g
Fiber0.4 g
Sugars21 g
Total Fat12 g
Saturated Fat6.2 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol31 mg
Sodium863 mg
Potassium2515 mg
Calcium888 mg
Iron1.5 mg
Magnesium172 mg
Phosphorus672 mg
Zinc3.7 mg
Copper0.1 mg
Manganese2.4 mg
Vitamin C363 mg
Vitamin A328 mcg
Vitamin E0.3 mg
Vitamin K535 mcg
Vitamin B61.4 mg
Vitamin B122.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.2 mg
Folate39 mcg
Caffeine0 mg
Water1155 g
As published
This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 16. The excerpt below is the record exactly as published.
Creamed Cabbage. 1 small head of cabbage li C. medium white sauce
Cook this with the app: pantry check, scaling, and the assistant.