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Fried Cabbage and Bacon
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
This dish can be made from the remains of the boiled dinner.
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
71Calories
2 gProtein
14 gCarbs
1 gFat
Full nutrition (17 nutrients)
Calories71 kcal
Protein2.2 g
Carbohydrates14 g
Total Fat0.5 g
Sodium36 mg
Potassium466 mg
Calcium94 mg
Iron0.1 mg
Magnesium31 mg
Phosphorus61 mg
Zinc0.5 mg
Copper0 mg
Manganese0.6 mg
Vitamin C91 mg
Vitamin K134 mcg
Vitamin B60.3 mg
Water207 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 30. The excerpt below is the record exactly as published.
FRIED CABBAGE AND BACON. This dish can be made from the remains of the boiled dinner. Chop the cabbage fine, fry slices of bacon to a turn
Cook this with the app: pantry check, scaling, and the assistant.