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My Mother’s Cabbage, or Cabbage in Cream

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 2 ingredients
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My Mother’s Cabbage, or Cabbage in Cream

Ingredients

Directions

  1. Shave crisp cabbage fine, cook in boiling salted water 20-30 m., until just tender and still white. Drain, pour in cream, heat to almost boiling, serve.

  2. _For Sour Cabbage_--Add a little lemon juice instead of or with cream and more salt if necessary.

Nutrition, whole recipe (rough)

12Calories
0 gProtein
0 gFat
4 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Lemonjuice of 1 lemon (48ml)12
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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