Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Boiled Cabbage
From The Hotel St. Francis cook book, 1919
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- a head of cabbage
- a small piece of ham
- salt
Method
Cut cabbage, boil in salted water until nearly soft, drain, add ham, and simmer until soft.
Remove ham and prepare cabbage with cream or other style.
Nutrition per serving
80Calories
4 gProtein
14 gCarbs
1 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 2. The excerpt below is the record exactly as published.
Boiled cabbage. Cut a head of cabbage in four, trim and wash well. Have a kettle with salt water boiling. Put the cabbage in the kettle and cook until nearly soft, then drain off nine-tenths of the water, add a small piece of ham
Cook this with the app: pantry check, scaling, and the assistant.