Stoved Cabbage and Rice
From The victory cookery book, 1918
Served with poached eggs, this makes an excellent luncheon dish.
Presented as published in 1918. 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
450Calories
12 gProtein
101 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories450 kcal
Protein12 g
Carbohydrates101 g
Fiber12 g
Sugars2.4 g
Total Fat1.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium88 mg
Potassium1273 mg
Calcium234 mg
Iron2.8 mg
Magnesium98 mg
Phosphorus217 mg
Zinc2.1 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C195 mg
Vitamin A27 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate269 mcg
Choline3.5 mg
Caffeine0 mg
Water598 g
As published
This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 35. The excerpt below is the record exactly as published.
Stoved Cabbage and Rice Materials.—1 oz. fat, 2 oz. shredded onion, 1 lb. shredded cabbage, 1 gill water, 1 gill raw rice, pinch of salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.