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Sparerib with Cabbage a la Europeenne
From The Swedish, French, American cook book, 1918
Serves 4
Serve with potatoes for luncheon, dinner, or supper.
Presented as published in 1918. 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
151Calories
6 gProtein
30 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories151 kcal
Protein5.5 g
Carbohydrates30 g
Fiber5.5 g
Sugars1.7 g
Total Fat2.7 g
Saturated Fat0.8 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol5 mg
Sodium47 mg
Potassium787 mg
Calcium190 mg
Iron2.3 mg
Magnesium69 mg
Phosphorus110 mg
Zinc0.9 mg
Copper0.3 mg
Manganese3 mg
Vitamin D0.1 mcg
Vitamin C94 mg
Vitamin A6.2 mcg
Vitamin E0.2 mg
Vitamin K165 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate11 mcg
Choline8.1 mg
Caffeine0 mg
Water246 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 259. The excerpt below is the record exactly as published.
Sparerib with Cabbage a la Europeenne Fausse C6te de Pore, au Chou, a la Europeenne Put the sparerib (that has been soaked) in a pot with water sufficient to cover it, three bay leaves, three whole peppers, and one onion; cook until half done, then remove the spices. In the meantime, cut a cabbage
Cook this with the app: pantry check, scaling, and the assistant.