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Escalloped Cabbage (Mrs. I. M. Eastman)

Name: Escalloped Cabbage (Mrs. I. M. Eastman)
Yield: 4 servings
Ingredients: Cut one-half head of cabbage fine.; Dress with milk, butter, pepper and salt.; Dress with milk, butter, pepper and salt.; Dress with milk, butter, pepper and salt.; Dress with milk, butter, pepper and salt.; Put a layer of cabbage and one of rolled crackers in a pan.

From The Monmouth Baptist ladies' cook book, 1907

Serves 4

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

35Calories

1 gProtein

7 gCarbs

0 gFat

Full nutrition (17 nutrients)

Calories35 kcal

Protein1.1 g

Carbohydrates7.2 g

Total Fat0.3 g

Sodium18 mg

Potassium233 mg

Calcium47 mg

Iron0.1 mg

Magnesium16 mg

Phosphorus30 mg

Zinc0.2 mg

Copper0 mg

Manganese0.3 mg

Vitamin C45 mg

Vitamin K67 mcg

Vitamin B60.2 mg

Water103 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 29. The excerpt below is the record exactly as published.

ESCALLOPED CABBAGE. Mrs. I. M. Eastman. Cut one-half head of cabbage fine and stew until tender. Dress with milk, butter, pepper and salt. Put a layer of cabbage and one of rolled crackers in a pan

Cook this with the app: pantry check, scaling, and the assistant.