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Southern Cabbage

Name: Southern Cabbage
Yield: 3 servings
Ingredients: Chop or slice one medium-sized cabbage fine; Half tea-cup wine-vinegar; two-thirds as much sugar; half tea-spoon mustard; two tea-spoons salad oil; one tea-cup cream; one egg stirred together

From Buckeye cookery, 1892

Serves 3

This dish is from Charleston, S.C.

Presented as published in 1892. 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

499Calories

7 gProtein

44 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories499 kcal

Protein6.6 g

Carbohydrates44 g

Fiber0.1 g

Sugars22 g

Total Fat33 g

Saturated Fat17 g

Monounsaturated Fat8.7 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol142 mg

Sodium108 mg

Potassium723 mg

Calcium184 mg

Iron0.5 mg

Magnesium49 mg

Phosphorus160 mg

Zinc1 mg

Copper0 mg

Manganese0.8 mg

Vitamin D0.3 mcg

Vitamin C121 mg

Vitamin A27 mcg

Vitamin E1.2 mg

Vitamin K180 mcg

Vitamin B60.5 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate8 mcg

Choline49 mg

Caffeine0 mg

Water335 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 188. The excerpt below is the record exactly as published.

SOUTHERN CABBAGE. Chop or slice one medium-sized cabbage fine, put it in a stew- pan with boiling water to well cover it, and boil fifteen minutes; drain off all water, and add a dressing made as follows: Half tea- cup wine-vinegar, two-thirds as much sugar, salt, pepper, half tea- spoon mustard, and two tea-spoons salad oil; when this is boiling hot, add one tea-cup cream, and one egg stirred together

Cook this with the app: pantry check, scaling, and the assistant.