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Stewed Red Cabbage
From The Landmarks club cook book, 1903
Serves 4
Delicious with roast duck or pork.
Presented as published in 1903. 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
177Calories
2 gProtein
26 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories177 kcal
Protein2.4 g
Carbohydrates26 g
Fiber1.2 g
Sugars9.1 g
Total Fat7 g
Saturated Fat1.9 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.5 g
Cholesterol6.5 mg
Sodium38 mg
Potassium548 mg
Calcium101 mg
Iron0.2 mg
Magnesium35 mg
Phosphorus72 mg
Zinc0.5 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C94 mg
Vitamin A1.8 mcg
Vitamin E0.2 mg
Vitamin K134 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline11 mg
Caffeine0 mg
Water343 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 61. The excerpt below is the record exactly as published.
STEWED RED CABBAGE. Cut very fine. Put in a saucepan two tablespoons drippings ; when hot put in cabbage, adding half cup vinegar, one-half cup hot water, little salt and pepper. Pare and quarter two good sized apples
Cook this with the app: pantry check, scaling, and the assistant.