Swedish Cabbage

Name: Swedish Cabbage
Ingredients: Shred a cabbage very thin; sprinkle with salt; add some milk; a tablespoonful of butter; mixed with flour; some mace; white pepper to taste

From 365 foreign dishes, 1908

Presented as published in 1908. 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

429Calories

17 gProtein

69 gCarbs

21 gFat

Full nutrition (32 nutrients)

Calories429 kcal

Protein17 g

Carbohydrates69 g

Sugars12 g

Total Fat21 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol61 mg

Sodium239 mg

Potassium2231 mg

Calcium678 mg

Iron0.6 mg

Magnesium154 mg

Phosphorus491 mg

Zinc2.9 mg

Copper0 mg

Manganese2.2 mg

Vitamin D2.3 mcg

Vitamin C363 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K535 mcg

Vitamin B61.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.3 mg

Folate0 mcg

Choline43 mg

Water1044 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 30. The excerpt below is the record exactly as published.

Swedish Cabbage. Shred a cabbage very thin; sprinkle with salt and cook in as little water as possible November until tender. Then add some milk and let boil. Add a tablespoonful of butter mixed with flour, some mace and white pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.