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Sour Cabbage
From A calendar of dinners, with 615 recipes, 1913
Serves 6
Presented as published in 1913. 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
119Calories
4 gProtein
16 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories119 kcal
Protein3.6 g
Carbohydrates16 g
Fiber6.9 g
Sugars0 g
Total Fat5.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium54 mg
Potassium738 mg
Calcium142 mg
Iron1.7 mg
Magnesium45 mg
Phosphorus70 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C153 mg
Vitamin A18 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate171 mcg
Choline0 mg
Caffeine0 mg
Water296 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 104. The excerpt below is the record exactly as published.
Sour Cabbage Apple and Prune Tart Coffee *Sour Cabbage—2 quarts chopped cab- bage, 2 tablespoons Crisco, % cup vinegar, salt and pepper to taste
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