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Fried Cabbage
From The century cook book, 1894
Serves 4
Presented as published in 1894. 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
789Calories
11 gProtein
7 gCarbs
79 gFat
Full nutrition (28 nutrients)
Calories789 kcal
Protein11 g
Carbohydrates7.2 g
Fiber0 g
Total Fat79 g
Saturated Fat29 g
Monounsaturated Fat38 g
Polyunsaturated Fat8.4 g
Cholesterol110 mg
Sodium814 mg
Potassium442 mg
Calcium57 mg
Iron0.9 mg
Magnesium27 mg
Phosphorus234 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin C45 mg
Vitamin A0 mcg
Vitamin K67 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.8 mg
Folate2.6 mcg
Water140 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 59. The excerpt below is the record exactly as published.
Fried Cabbage. Fry three slices of fat salt pork to a crisp ; take out the pork ; have half a head of cabbage
Cook this with the app: pantry check, scaling, and the assistant.