vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

French Way of Cooking Cabbage

Name: French Way of Cooking Cabbage
Yield: 1 servings
Ingredients: cold boiled white cabbage; some melted butter to taste; four tablespoonfuls of cream; two well-beaten eggs; pepper; salt

From Original White House Cookbook, 1887

Serves 1

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

344Calories

14 gProtein

3 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories344 kcal

Protein14 g

Carbohydrates2.9 g

Fiber0 g

Sugars0.4 g

Total Fat30 g

Saturated Fat15 g

Monounsaturated Fat8 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol432 mg

Sodium154 mg

Potassium195 mg

Calcium92 mg

Iron1.8 mg

Magnesium15 mg

Phosphorus231 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K1.7 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water110 g

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 127. The excerpt below is the record exactly as published.

FRENCH WAY OF COOKING CABBAGE. Chop cold boiled white cabbage and let it drain till perfectly dry; stir in some melted butter to taste; pepper, salt and four tablespoonfuls of cream; after it is heated through add two well-beaten eggs

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