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Left-Over Fresh Cabbage
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. Chas. Messner
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
6Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories6.4 kcal
Protein1.3 g
Carbohydrates0 g
Fiber0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol5.8 mg
Sodium22 mg
Potassium24 mg
Calcium6.6 mg
Iron0.1 mg
Magnesium2.5 mg
Phosphorus17 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin C0.2 mg
Vitamin A0.1 mcg
Vitamin B60 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.3 mcg
Water5.8 g
Estimated from matched ingredients across 2 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 FRESH CABBAGE.— Do not throw away a single leaf of cabbage, even the outside green leaves may be scald- ed, the mid ribs removed, and the leaves used for Egyptian rolls. Put a tablespoon chopped meat
Cook this with the app: pantry check, scaling, and the assistant.