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Steamed Cabbage
From The Twin-city housewife, 1920
Serves 4
If taken out before it begins to turn red and look greasy, it is easily digested by persons who cannot eat cabbage prepared in any other way.
Presented as published in 1920. 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
118Calories
4 gProtein
14 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories118 kcal
Protein3.8 g
Carbohydrates14 g
Fiber0 g
Sugars0 g
Total Fat5 g
Saturated Fat1.5 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol7.9 mg
Sodium126 mg
Potassium490 mg
Calcium95 mg
Iron0.2 mg
Magnesium33 mg
Phosphorus80 mg
Zinc0.6 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C91 mg
Vitamin A1.3 mcg
Vitamin E0.1 mg
Vitamin K134 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline5.7 mg
Caffeine0 mg
Water212 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 30. The excerpt below is the record exactly as published.
Steamed Cabbage Chop or shred cabbage as for slaw. Place in a kettle three slices of bacon
Cook this with the app: pantry check, scaling, and the assistant.