Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two cups of cabbage use two tablespoonfuls of butter
- one-half teaspoonful of salt
- two cups of boiling water
- two tablespoonfuls of butter
Directions
Cut red cabbage in halves, soak in cold water, then shave in thin slices, put on to cook in the follow- ing mixture : For every two cups of cabbage use two tablespoonfuls of butter, the same amount of vinegar, one-half teaspoonful of salt, little pepper, two cups of boiling water; cook slowly till tender. Serve hot
CAULIFLOWER.
Trim off the outside leaves, cut the stalk even with the flower, let it soak upside down in cold salted water for half an hour to draw out any insects, cook the same way as cabbage. Serve with white, Hoi-
152 ROCKY MOUNTAIN COOK BOOK.
landaise, Bechamel sauce or drawn butter ; or serve in any of the ways as directed for cabbage.