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
634Calories
22 gProtein
135 gCarbs
3 gFat
Full nutrition (29 nutrients)
Calories634 kcal
Protein22 g
Carbohydrates135 g
Fiber15 g
Total Fat2.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1270 mg
Potassium3695 mg
Calcium579 mg
Iron28 mg
Magnesium260 mg
Phosphorus485 mg
Zinc3.9 mg
Copper4 mg
Manganese8.3 mg
Vitamin D0 mcg
Vitamin C386 mg
Vitamin A0 mcg
Vitamin K535 mcg
Vitamin B62.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.5 mg
Folate45 mcg
Water1177 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
Cook this with the app: pantry check, scaling, and the assistant.