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Escalloped Cabbage (Mrs. Nellie Boyd)
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
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
121Calories
5 gProtein
18 gCarbs
3 gFat
Full nutrition (32 nutrients)
Calories121 kcal
Protein4.9 g
Carbohydrates18 g
Sugars3.9 g
Total Fat3.1 g
Saturated Fat1.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol9.7 mg
Sodium67 mg
Potassium588 mg
Calcium194 mg
Iron0.2 mg
Magnesium41 mg
Phosphorus143 mg
Zinc0.8 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0.8 mcg
Vitamin C91 mg
Vitamin A26 mcg
Vitamin E0 mg
Vitamin K134 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0.7 mcg
Choline14 mg
Water278 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 30. The excerpt below is the record exactly as published.
ESCALLOPED CABBAGE. Mrs. Nellie Boyd. Soak three pints of cabbage one hour. Boil twenty minutes, drain, place in baking dish with alternate layers of bread crumbs. Season with salt, pepper and butter. Some add a little grated cheese. Pour over one pint of milk to which has been added a heaping teaspoonful of flour.
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