To Boil Cabbage
From Principles of food preparation, 1914
Compare the flavor resulting from the two methods.
Presented as published in 1914. 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
283Calories
9 gProtein
57 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories283 kcal
Protein8.6 g
Carbohydrates57 g
Fiber0 g
Sugars0 g
Total Fat2.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1603 mg
Potassium1863 mg
Calcium376 mg
Iron0.6 mg
Magnesium125 mg
Phosphorus242 mg
Zinc1.9 mg
Copper0 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C363 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K535 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water827 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 10. The excerpt below is the record exactly as published.
To Boil Cabbage Place the cabbage head down in a large pan of cold, salted water
Cook this with the app: pantry check, scaling, and the assistant.