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Creamed Cabbage
From The Toronto Cook Book, 1915
Serves 2
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
557Calories
7 gProtein
36 gCarbs
48 gFat
Full nutrition (25 nutrients)
Calories557 kcal
Protein7.1 g
Carbohydrates36 g
Total Fat48 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Cholesterol136 mg
Sodium97 mg
Potassium1052 mg
Calcium261 mg
Iron0.5 mg
Magnesium71 mg
Phosphorus193 mg
Zinc1.2 mg
Copper0 mg
Manganese1.1 mg
Vitamin C181 mg
Vitamin K270 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.3 mcg
Water483 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 133. The excerpt below is the record exactly as published.
Creamed Cabbage Boil plain cabbage while hot, drain off water, put over it one cup cream, one tablespoon butter, one egg and small quantity flour
Cook this with the app: pantry check, scaling, and the assistant.