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Garnish of Braized Cabbages
From Practical household cookery, 1891
Serves 6
Presented as published in 1891. 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
169Calories
1 gProtein
5 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories169 kcal
Protein0.9 g
Carbohydrates4.8 g
Fiber1.1 g
Sugars1.3 g
Total Fat16 g
Saturated Fat6.3 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat2 g
Cholesterol15 mg
Sodium232 mg
Potassium66 mg
Calcium8.2 mg
Iron0.3 mg
Magnesium4.4 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C3 mg
Vitamin A87 mcg
Vitamin E0.2 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate7.8 mcg
Choline8.6 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 58. The excerpt below is the record exactly as published.
GARNISH OF BRAIZED CABBAGES. Trim, wash, and thoroughly cleanse two good Savoy cabbages ; cut them in halves and boil them in water for fifteen minutes ; immerse them in cold water, then drain and dry them with a cloth; after which, cut the stalks away, season them with salt and pepper, and tie the two halves together with a string ; cover the bottom of a stew- pan with six slices of fat bacon, place the cabbages on them, with a carrot, an onion stuck with three doves, and a ** bouquet garni ; '' moisten with enough broth to cover the cabbages
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