Minced Cabbage
From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. 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
297Calories
9 gProtein
59 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories297 kcal
Protein8.9 g
Carbohydrates59 g
Fiber0 g
Sugars0 g
Total Fat9.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol21 mg
Sodium146 mg
Potassium1867 mg
Calcium379 mg
Iron0.8 mg
Magnesium126 mg
Phosphorus248 mg
Zinc1.9 mg
Copper0 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C362 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K534 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.2 mcg
Choline0 mg
Caffeine0 mg
Water856 g
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 19. The excerpt below is the record exactly as published.
MINCED CABBAGE. BY MRS. ROSWELL P. FLOWER. (Wife of ReprL-seiitHtive from New York.) :EAIN boiled cabbage in the colander ; put it in the chopping-tray and chop fine. For each quart of chopped cabbage put two teaspoon- fuls of butter and one of flour in the fryingpan. As soon as smooth and hot put in the cabbage, which season well with salt and pepper, and, if you like it, two tablespoonfuls of vinegar
Cook this with the app: pantry check, scaling, and the assistant.