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Creamed Raw Cabbage
From Farm and home cook book and housekeeper's assistant, 1907
Serves 3
Nice to serve with roast pork and mashed potatoes.
Presented as published in 1907. 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
568Calories
6 gProtein
25 gCarbs
51 gFat
Full nutrition (33 nutrients)
Calories568 kcal
Protein6 g
Carbohydrates25 g
Fiber6.9 g
Sugars4.2 g
Total Fat51 g
Saturated Fat26 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.2 g
Cholesterol129 mg
Sodium78 mg
Potassium852 mg
Calcium213 mg
Iron1.7 mg
Magnesium52 mg
Phosphorus136 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.4 mcg
Vitamin C153 mg
Vitamin A18 mcg
Vitamin E0.2 mg
Vitamin K2.8 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate171 mcg
Choline10 mg
Caffeine0 mg
Water350 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 124. The excerpt below is the record exactly as published.
Creamed Raw Cabbage Select a solid and tender head of young cabbage and shave fine. Make a cream sauce of i/^ cup thick, sweet, or sour cream, 1 tablesp sugar, 1 or 2 tablesp vinegar, and 2 tablesp fresh fried ham drippings. Beat this until foamy, then pour over the shaved cabbage, adding salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.