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How to Boil Cabbage
From The Swedish, French, American cook book, 1918
Serves 4
Serve with corned beef, ham, or any kind of salt meat.
Presented as published in 1918. 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
1080Calories
54 gProtein
242 gCarbs
8 gFat
Full nutrition (28 nutrients)
Calories1080 kcal
Protein54 g
Carbohydrates242 g
Fiber104 g
Total Fat8.1 g
Saturated Fat1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat3.9 g
Cholesterol0 mg
Sodium810 mg
Potassium11070 mg
Calcium2115 mg
Iron25 mg
Magnesium675 mg
Phosphorus1035 mg
Zinc8.1 mg
Copper1 mg
Manganese7.2 mg
Vitamin D0 mcg
Vitamin C2295 mg
Vitamin A270 mcg
Vitamin B64.3 mg
Vitamin B120 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)14 mg
Folate2565 mcg
Water4163 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 420. The excerpt below is the record exactly as published.
How to Boil Cabbage Cut a nice young cabbage in quarters. Put in a pan in water (sufficient to cover it) with some salt; cook until tender — from forty-five minutes to one hour. [If the cabbage is very young, cook only from twenty to thirty minutes
Cook this with the app: pantry check, scaling, and the assistant.