Creamed New Cabbage
From The Mary Frances cook book, 1912
Presented as published in 1912. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3062 mg
Potassium0.5 mg
Calcium1.4 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water0 g
As published
This recipe was extracted from The Mary Frances cook book (1912) by Jane Eayre Fryer, page 42. The excerpt below is the record exactly as published.
Creamed New Cabbage. 1. Cut in half and wash well a young green cabbage. 2. Cut out and throw away the hard stem part. 8. Make ready a kettle of boiling water. Put in cabbage. Leave uncovered. 4. When the water boils, throw in 1 teaspoon salt and | teaspoon baking soda (
Cook this with the app: pantry check, scaling, and the assistant.