German Mutton with Cabbage
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
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
286Calories
9 gProtein
58 gCarbs
2 gFat
Full nutrition (29 nutrients)
Calories286 kcal
Protein8.7 g
Carbohydrates58 g
Fiber0.3 g
Total Fat2.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium145 mg
Potassium1868 mg
Calcium385 mg
Iron1 mg
Magnesium126 mg
Phosphorus243 mg
Zinc1.9 mg
Copper0 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C363 mg
Vitamin A3.1 mcg
Vitamin K535 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.8 mcg
Water827 g
As published
This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 18. The excerpt below is the record exactly as published.
GERMAN MUTTON WITH CABBAGE. Piece of the breast or ribs; set on the fire with enough water to cover; add salt, pepper, bay leaves, and on top a head of cabbage cut in two
Cook this with the app: pantry check, scaling, and the assistant.