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Stewed Cabbage
From Vegetarian Cook Book, 1904
Serves 4
Presented as published in 1904. 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
86Calories
3 gProtein
18 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories86 kcal
Protein2.6 g
Carbohydrates18 g
Fiber0.6 g
Sugars1.6 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium38 mg
Potassium521 mg
Calcium103 mg
Iron0.2 mg
Magnesium35 mg
Phosphorus71 mg
Zinc0.5 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C93 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K134 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate7.1 mcg
Choline2.3 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 33. The excerpt below is the record exactly as published.
STEWED CABBAGE Cabbage, 1 head. Onion, 1. Salt
Cook this with the app: pantry check, scaling, and the assistant.