Creamed Cabbage (cooked in much water)
From A text-book of cooking, 1915
Scalloped Cabbage can be prepared by placing creamed cabbage in a baking dish, covering with buttered crumbs, and baking until brown.
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
283Calories
9 gProtein
57 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories283 kcal
Protein8.6 g
Carbohydrates57 g
Fiber0 g
Sugars0 g
Total Fat2.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9478 mg
Potassium1865 mg
Calcium382 mg
Iron0.7 mg
Magnesium125 mg
Phosphorus242 mg
Zinc1.9 mg
Copper0 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C363 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K535 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water827 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 69. The excerpt below is the record exactly as published.
CREAMED CABBAGE (cooked in much water) A head of cabbage should be cut into quarters and soaked, with the cut side down, in cold water or cold salt water, — one tablespoonful of salt to a bowl of water. The salt water is to draw out any insects that may be hidden in the leaves. Cook the cabbage uncovered from 15 to 25 minutes in a large quantity of boiling salt water (1 teaspoonful of salt to 1 quart of water
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