Stewed Cabbage
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
354Calories
15 gProtein
58 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories354 kcal
Protein15 g
Carbohydrates58 g
Fiber0 g
Sugars0.2 g
Total Fat6.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium216 mg
Potassium1932 mg
Calcium404 mg
Iron1.5 mg
Magnesium131 mg
Phosphorus341 mg
Zinc2.5 mg
Copper0 mg
Manganese2.2 mg
Vitamin D1 mcg
Vitamin C363 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K535 mcg
Vitamin B61.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water865 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 52. The excerpt below is the record exactly as published.
Stewed Cabbage.— Chop nice cabbage quite fine, and put it into boiling water, letting it boil twenty minutes. Turn into a colander and drain thoroughly; return to the kettle, cover with milk, and boil till perfectly tender ; season with salt and cream to taste. The beaten yolk of an egg
Cook this with the app: pantry check, scaling, and the assistant.