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Creamed Cabbage (Chou, Bechamel) ala Hammond
From The Swedish, French, American cook book, 1918
Serves 2
Serve as a vegetable with any kind of meat.
Presented as published in 1918. 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
543Calories
7 gProtein
33 gCarbs
43 gFat
Full nutrition (23 nutrients)
Calories543 kcal
Protein6.7 g
Carbohydrates33 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Cholesterol121 mg
Sodium97 mg
Potassium1045 mg
Calcium260 mg
Iron0.3 mg
Magnesium70 mg
Phosphorus188 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 mg
Niacin (B3)0.1 mg
Water482 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 420. The excerpt below is the record exactly as published.
Creamed Cabbage (Chou, Bechamel ) ala Hammond Cut the cabbage in short narrow strips. Put on stove in water (sufficient to cover them) with pepper and salt; cook until well done. Have ready a rich cream sauce, put the cabbage in, stew about ten minutes in the sauce; when ready to serve, add a little cream if at hand.
Cook this with the app: pantry check, scaling, and the assistant.