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Sweet and Sour Cabbage

Name: Sweet and Sour Cabbage
Yield: 6 servings
Ingredients: 4 cups shredded red cabbage; 1 cup water or stock; 3 tablespoons vinegar; 2 sour apples, sliced or diced; 1 small onion, sliced; 1 tablespoon brown sugar; 1/4 teaspoon allspice; 3 tablespoons bacon fat or 2 cloves Fat salt pork

From Boston Cooking-School cook book, 1896

Serves 6

Presented as published in 1896. 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

121Calories

4 gProtein

16 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories121 kcal

Protein4.4 g

Carbohydrates16 g

Fiber0.4 g

Sugars3.9 g

Total Fat4.2 g

Saturated Fat1.3 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol7.1 mg

Sodium144 mg

Potassium503 mg

Calcium57 mg

Iron0.2 mg

Magnesium26 mg

Phosphorus87 mg

Zinc0.6 mg

Copper0 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C83 mg

Vitamin A1.4 mcg

Vitamin E0.1 mg

Vitamin K49 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)1 mg

Folate6.8 mcg

Choline9.5 mg

Caffeine0 mg

Water206 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 189. The excerpt below is the record exactly as published.

SWEET AND SOUR CABBAGE 4 cups shredded red cabbage 1 cup water or stock Salt and pepper 3 tablespoons vinegar 2 sour apples, sliced or diced 1 tablespoon brown sugar 1 small onion, sliced Y4 teaspoon allspice 3 tablespoons bacon fat or 2 cloves Fat salt pork

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