Mashed Cabbage
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
629Calories
18 gProtein
136 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories629 kcal
Protein18 g
Carbohydrates136 g
Fiber9.5 g
Sugars3.7 g
Total Fat2.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium172 mg
Potassium3776 mg
Calcium430 mg
Iron4.2 mg
Magnesium229 mg
Phosphorus499 mg
Zinc3.2 mg
Copper0.5 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C451 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K544 mcg
Vitamin B62.6 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.8 mg
Folate68 mcg
Choline54 mg
Caffeine0 mg
Water1184 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 52. The excerpt below is the record exactly as published.
Mashed Cabbage.— Cut a fine head of cabbage into quarters, and cook until tender. A half hour before it is done, drop in three good-sized potatoes. When done, take all up in a colander together, press out the water, and mash very fine. Season with cream, and salt if desired
Cook this with the app: pantry check, scaling, and the assistant.