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Stewed Cabbage
From Miss Parloa's kitchen companion, 1887
Serves 6
Serve hot.
Presented as published in 1887. 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
305Calories
9 gProtein
67 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories305 kcal
Protein8.6 g
Carbohydrates67 g
Fiber10 g
Sugars0.3 g
Total Fat3.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.9 g
Cholesterol5.2 mg
Sodium1159 mg
Potassium823 mg
Calcium343 mg
Iron23 mg
Magnesium64 mg
Phosphorus114 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C153 mg
Vitamin A18 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.2 mg
Folate256 mcg
Choline8.2 mg
Caffeine0 mg
Water534 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 273. The excerpt below is the record exactly as published.
Stewed Cabbage. Take two quarts of chopped cabbage, two quarts of boiling water, eight slices of rather lean salt pork, one generous table-spoonful of butter, and one teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.