Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- a teaspoon of liour
- salt
- pepper
Directions
Chop cabbage, and boil till tender, in clear water, with salt enough to season ; when done drain off the water, put in a pudding dish a layer of bread and cab- bage, alternately ; season with butter, pepper, and cream, or rich milk; put in oven, and bake to a light brown. This makes a most delicious and delicate dish of cabbage. — Miss Nannie Keyser, Fayette,^ Mo.
TO COOK CABBAGE aUICKI.A\
Cut up your cabbage tolerably line, then put it in real hot lard; then cover with water, and let boil ; sea- son with pepper, and salt. Before serving stir in a little bit of soda, and a teaspoon of liour. — Mrs. W. F. Tieman., Fayette, Mo.