Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- one-third cup butter
- one-half teaspoon vinegar
- two teaspoons salt
- 56 bethany union cook book
- vinegar
- salt
- paprika
Directions
Four-pound head cabbage, one-third cup butter, one- third cup flour, one-half teaspoon vinegar, two teaspoons salt, paprika. Cut cabbage coarsely and parboil forty- five minutes in salted water; drain; put in baking dish in alternating layers with sauce made as follows : Blend flour and butter in pan, add boiling water until of proper consistency, season with vinegar, salt and paprika. If cabbages are small they may be boiled whole or simply scored across the top. Mrs. Edwin Bebb.
56 BETHANY UNION COOK BOOK