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French Cabbage
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
90Calories
6 gProtein
12 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories90 kcal
Protein5.9 g
Carbohydrates12 g
Fiber5.2 g
Sugars0.1 g
Total Fat2.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol93 mg
Sodium76 mg
Potassium593 mg
Calcium121 mg
Iron1.7 mg
Magnesium37 mg
Phosphorus102 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C116 mg
Vitamin A54 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate141 mcg
Choline74 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 319. The excerpt below is the record exactly as published.
FRENCH CABBAGE. Chop cold boiled cabbage and drain until dry. Stir in melted butter, salt and pepper to taste. Add four tablespoonfuls of cream or milk and put on the stove. When heated thoroughly add two well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.