Whipped Cream Cabbage
From The Memorial Hall cook book, 1919
Serve with crackers and cheese.
Presented as published in 1919. 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
1889Calories
18 gProtein
75 gCarbs
169 gFat
Full nutrition (23 nutrients)
Calories1889 kcal
Protein18 g
Carbohydrates75 g
Total Fat169 g
Saturated Fat96 g
Monounsaturated Fat34 g
Cholesterol482 mg
Sodium241 mg
Potassium2317 mg
Calcium663 mg
Iron0.6 mg
Magnesium153 mg
Phosphorus509 mg
Zinc2.9 mg
Copper0 mg
Manganese2.2 mg
Vitamin C363 mg
Vitamin K546 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.3 mg
Water1099 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 11. The excerpt below is the record exactly as published.
Whipped Cream Cabbage Wash a small, tender cabbage well, cut into narrow strips, and then into inch-long pieces. Let lie in iced water at least an hour before serving, then drain and dry it well, sprinkle lightly with salt, and stir it into a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.