Creamed Cabbage

Name: Creamed Cabbage
Ingredients: a good head of cabbage; one-half pint of vinegar; one tablespoonful of salt; one teaspoonful of mustard; one teaspoonful of butter; a teacupful of cream; one egg

From Trinity cook book, 1925

Presented as published in 1925. 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

1204Calories

20 gProtein

67 gCarbs

94 gFat

Full nutrition (34 nutrients)

Calories1204 kcal

Protein20 g

Carbohydrates67 g

Fiber0.2 g

Sugars0.4 g

Total Fat94 g

Saturated Fat49 g

Monounsaturated Fat19 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol438 mg

Sodium7328 mg

Potassium2174 mg

Calcium570 mg

Iron1.7 mg

Magnesium150 mg

Phosphorus491 mg

Zinc3.1 mg

Copper0.1 mg

Manganese2.4 mg

Vitamin D1 mcg

Vitamin C363 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K540 mcg

Vitamin B61.4 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.2 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water1233 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 8. The excerpt below is the record exactly as published.

CREAMED CABBAGE Cut up a good head of cabbage, put in a saucepan with boiling water and boil fifteen minutes. Drain off water and make a dressing of one-half pint ( 13 ) of vinegar, one tablespoonful of salt, one teaspoonful of mustard, one tea- spoonful of butter. Put on fire to boil and add a teacupful of cream and one egg

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