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Scalloped Cabbage
From Vegetarian Cook Book, 1904
Serves 6
Presented as published in 1904. 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
61Calories
2 gProtein
10 gCarbs
2 gFat
Full nutrition (23 nutrients)
Calories61 kcal
Protein1.5 g
Carbohydrates9.7 g
Total Fat1.8 g
Saturated Fat0.9 g
Monounsaturated Fat0.3 g
Cholesterol4.3 mg
Sodium25 mg
Potassium315 mg
Calcium65 mg
Iron0.1 mg
Magnesium21 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0 mg
Manganese0.4 mg
Vitamin C60 mg
Vitamin K89 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water140 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 33. The excerpt below is the record exactly as published.
SCALLOPED CABBAGE Wash and chop the cabbage in rather fine pieces. Put a layer of the cabbage into a baking pan, sprinkle with a little salt, and cover this with finely broken fresh bread crumbs. Repeat, and pour over sufficient milk or cream
Cook this with the app: pantry check, scaling, and the assistant.