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Red Cabbage
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Recipe by Gertrude Schofield.
Presented as published in 1907. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (17 nutrients)
Calories1.3 kcal
Protein0 g
Carbohydrates0.3 g
Total Fat0 g
Sodium0.4 mg
Potassium10 mg
Calcium1.2 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus1.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C2 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Water3.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 32. The excerpt below is the record exactly as published.
Red Cabbage. Cut off all the outer leaves of a good, hard red cab- bage, and cut out the stalk. Chop the rest fine, and put in a saucepan with some suet and a very little water, and let it cook until tender. Water must be 74 KING’S COLLEGE HOSPITAL TO SOUTH LONDON. added occasionally. When cooked, stir in some flour, salt, pepper, and a little vinegar, a sprinkling of white sugar, and a spoonful or two of stock
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