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White Cabbage with Lamb
From The art of German cooking and baking, 1922
Serves 6
Quantity for 6 persons.
Presented as published in 1922. 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
919Calories
66 gProtein
0 gCarbs
71 gFat
Full nutrition (33 nutrients)
Calories919 kcal
Protein66 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat71 g
Saturated Fat31 g
Monounsaturated Fat29 g
Polyunsaturated Fat5.6 g
Cholesterol265 mg
Sodium224 mg
Potassium904 mg
Calcium46 mg
Iron6.1 mg
Magnesium83 mg
Phosphorus627 mg
Zinc13 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B129.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)23 mg
Folate72 mcg
Choline0 mg
Caffeine0 mg
Water264 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 93. The excerpt below is the record exactly as published.
WHITE CABBAGE WITH LAMB. Quantity for 6 Persons. 1 head of white cabbage, 5 lbs. 1 pinch of pepper 5 qts. water Salt to taste 2 — 3 lbs. of lamb 1 qt. of water
Cook this with the app: pantry check, scaling, and the assistant.