Creamed Cabbage (steamed)
From A text-book of cooking, 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
283Calories
9 gProtein
57 gCarbs
2 gFat
Full nutrition (17 nutrients)
Calories283 kcal
Protein8.6 g
Carbohydrates57 g
Total Fat2.1 g
Sodium145 mg
Potassium1863 mg
Calcium376 mg
Iron0.6 mg
Magnesium125 mg
Phosphorus242 mg
Zinc1.9 mg
Copper0 mg
Manganese2.2 mg
Vitamin C363 mg
Vitamin K535 mcg
Vitamin B61.2 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.
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). The time depends upon the age of the cabbage. Drain well. With the knife and fork cut out the GREEN VEGETABLES OP STRONG FLAVOR 169 tough stem and then cut the leaves in the saucepan or place them in a chopping bowl and cut. Mix with White Sauce, using two parts of cabbage to one of White Sauce. Heat and Serve. (See Creamed and Scalloped Vegetables, p. 62.) Scalloped Cabbage may be prepared by placing creamed cabbage in a baking dish, covering with buttered crumbs (see p. 63), and baking until the crumbs are brown. Instead of using White Sauce with the cabbage, butter, pepper, and more salt (if required) may be added. Use 1 tablespoonful of butter to each pint of cabbage. CREAMED CABBAGE (steamed)
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