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Kohlrabi
From The household cook book, 1902
Serves 2
Cooking time: 15 to 25 minutes.
Presented as published in 1902. 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
47Calories
3 gProtein
5 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories47 kcal
Protein3.2 g
Carbohydrates5.1 g
Fiber0.1 g
Sugars2.2 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Cholesterol3.6 mg
Sodium174 mg
Potassium168 mg
Calcium6.7 mg
Iron0.3 mg
Magnesium7.2 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C7 mg
Vitamin A1.5 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate7.5 mcg
Choline13 mg
Caffeine0 mg
Water122 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 178. The excerpt below is the record exactly as published.
KOHLRABI. Peel, cut it in two, and then slice thin; put into salted water, parboil, and then drain; then stew it in some weak broth; when nearly done, shred some of the green leaves
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