Pork Spareribs with Cabbage
From The National home cook book, 1900
Serves eight persons.
Presented as published in 1900. 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
3421Calories
170 gProtein
206 gCarbs
215 gFat
Full nutrition (34 nutrients)
Calories3421 kcal
Protein170 g
Carbohydrates206 g
Fiber40 g
Sugars7.4 g
Total Fat215 g
Saturated Fat69 g
Monounsaturated Fat78 g
Polyunsaturated Fat37 g
Omega-30.7 g
Cholesterol726 mg
Sodium951 mg
Potassium8230 mg
Calcium667 mg
Iron21 mg
Magnesium487 mg
Phosphorus1999 mg
Zinc27 mg
Copper1.9 mg
Manganese2.9 mg
Vitamin D21 mcg
Vitamin C636 mg
Vitamin A54 mcg
Vitamin E3.4 mg
Vitamin K18 mcg
Vitamin B68.7 mg
Vitamin B123.4 mcg
Thiamin (B1)4.1 mg
Riboflavin (B2)2.8 mg
Niacin (B3)55 mg
Folate648 mcg
Choline650 mg
Caffeine0 mg
Water2087 g
As published
This recipe was extracted from The National home cook book (1900), page 98. The excerpt below is the record exactly as published.
PORK SPARERIBS WITH CABBAGE. | = <a: Have two pounds of spareribs (one side of ribs cut in two to make short lengths of ribs. Trim neatly, roll, putin © boiling water in large Casserole and simmer for an hour, adding salt and pepper when half cooked. Then remove from Casserole and put into hot oven to brown slightly. Cut one medium head of cabbage into eighths leaving the — ' heart attached to hold in shape. Cook for twenty minutes — in large kettle of boiling salted water. Do not cover, but — turn cabbage once. Cabbage should not be entirely done for this first process in the cooking. Have ready one scant ~ quart of potatoes
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