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Escalloped Cabbage
From The Twin-city housewife, 1920
Serves 6
—Miss Jennie Bingham.
Presented as published in 1920. 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
123Calories
5 gProtein
19 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories123 kcal
Protein5.2 g
Carbohydrates19 g
Fiber0.5 g
Sugars2.6 g
Total Fat3 g
Saturated Fat1.2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol36 mg
Sodium125 mg
Potassium404 mg
Calcium137 mg
Iron0.7 mg
Magnesium31 mg
Phosphorus115 mg
Zinc0.7 mg
Copper0 mg
Manganese0.5 mg
Vitamin D0.6 mcg
Vitamin C60 mg
Vitamin A27 mcg
Vitamin E0.1 mg
Vitamin K90 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate15 mcg
Choline33 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 30. The excerpt below is the record exactly as published.
Escalloped Cabbage Shred cabbage as for slaw. Grease a baking pan and put first a layer of cabbage then one of bread or cracker crumbs until dish is full, with bread crumbs on top, seasoning each layer with salt, pepper and butter. Take enough milk to cover, to it add one or two well-beaten eggs
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