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Curried Cabbage
From Soyer's standard cookery, 1912
Serves 4
The outer leaves may be saved for the stock pot.
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
71Calories
2 gProtein
14 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories71 kcal
Protein2.2 g
Carbohydrates14 g
Fiber0 g
Sugars0 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium36 mg
Potassium467 mg
Calcium94 mg
Iron0.2 mg
Magnesium31 mg
Phosphorus61 mg
Zinc0.5 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C91 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K134 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 89. The excerpt below is the record exactly as published.
Curried Cabbage. Take all the outer leaves off a young cabbage, and boil the rest until half cooked. Drain it and chop it finely, place it in a pan with some curry sauce
Cook this with the app: pantry check, scaling, and the assistant.