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Left-Over Cabbage
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. Geo. W. Lamson
Presented as published in 1912. 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
115Calories
3 gProtein
24 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories115 kcal
Protein3.4 g
Carbohydrates24 g
Total Fat0.5 g
Sodium0.6 mg
Potassium43 mg
Calcium6 mg
Iron1.8 mg
Magnesium8.4 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin B60 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate50 mcg
Water3.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 266. The excerpt below is the record exactly as published.
LEFT-OVER CABBAGE— Chop left-over cabbage real fine, brown a little flour, add juice cablDage was cooked in, to thicken. Put in cahbage, and let come to the boil, add pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.