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Minced Cabbage
From Good Things to Eat as Suggested by Rufus, 1911
Serves 6
Cabbage should be tender and crisp.
Presented as published in 1911. 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
50Calories
2 gProtein
8 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories50 kcal
Protein1.9 g
Carbohydrates8.2 g
Fiber3.5 g
Sugars0 g
Total Fat1.8 g
Saturated Fat0.9 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol4.3 mg
Sodium1645 mg
Potassium373 mg
Calcium74 mg
Iron0.9 mg
Magnesium23 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C77 mg
Vitamin A9 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate86 mcg
Choline0 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 30. The excerpt below is the record exactly as published.
MINCED CABBAGE— Wash a cabbage and lay in cold water for half an hour. With a sharp knife cut it into strips or shreds, an inch long, then drop them into iced water. Beat a pint of cream very stiff. Drain the cabbage, sprinkle lightly with salt
Cook this with the app: pantry check, scaling, and the assistant.