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Escaloped Cabbage
From Miss Parloa's kitchen companion, 1887
Serves 6
Serve immediately after baking.
Presented as published in 1887. 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
205Calories
8 gProtein
36 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories205 kcal
Protein8.3 g
Carbohydrates36 g
Fiber4.5 g
Sugars8.4 g
Total Fat3.6 g
Saturated Fat1.3 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol5.7 mg
Sodium307 mg
Potassium427 mg
Calcium196 mg
Iron2 mg
Magnesium43 mg
Phosphorus156 mg
Zinc1 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.4 mcg
Vitamin C56 mg
Vitamin A21 mcg
Vitamin E0.3 mg
Vitamin K166 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate84 mcg
Choline43 mg
Caffeine0 mg
Water177 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 273. The excerpt below is the record exactly as published.
Escaloped Cabbage. Cook the cabbage as directed for creamed cabbage, using a generous cupful of milk. Turn the cooked mix- ture into an escalop-dish, and sprinkle over it a pint of grated bread crumbs and one table-spoonful of grated Parmesan chees
Cook this with the app: pantry check, scaling, and the assistant.