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Creamed Kohl Rabi
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Presented as published in 1913. 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
528Calories
12 gProtein
39 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories528 kcal
Protein12 g
Carbohydrates39 g
Fiber6.3 g
Sugars12 g
Total Fat38 g
Saturated Fat4.9 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol29 mg
Sodium1264 mg
Potassium720 mg
Calcium414 mg
Iron3.3 mg
Magnesium76 mg
Phosphorus303 mg
Zinc1.4 mg
Copper0.4 mg
Manganese3.3 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A85 mcg
Vitamin E0.4 mg
Vitamin K41 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.6 mg
Folate29 mcg
Choline46 mg
Caffeine0 mg
Water219 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 124. The excerpt below is the record exactly as published.
Creamed Kohl Rabi—Slice kohl rab, boil 20 minutes or until nearly ten- der, and arrange in a baking dish in layers with the following sauce: 2 tablespoons Crisco, 2 tablespoons flour, % pint milk, % teaspoon salt, and 1 saltspoon pepper
Cook this with the app: pantry check, scaling, and the assistant.