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Spiced Cabbage
From Twentieth century home cook book, 1905
Serves 4
Presented as published in 1905. 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
65Calories
3 gProtein
13 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories65 kcal
Protein2.8 g
Carbohydrates13 g
Fiber5.4 g
Sugars1.1 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium43 mg
Potassium560 mg
Calcium111 mg
Iron1.3 mg
Magnesium35 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C115 mg
Vitamin A14 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate128 mcg
Choline0.2 mg
Caffeine0 mg
Water236 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 95. The excerpt below is the record exactly as published.
SPICED CABBAGE. Quarter a nice cabbage ; put into a saucepan with half a cup of vinegar, a large teaspoonful of sugar, one teaspoonful of whole pepper, and the same of cloves, salt
Cook this with the app: pantry check, scaling, and the assistant.