Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 1 tablespoon butter
- 1 teaspoon sugar
- 1 pint water
- a quart of cabbage allow 1 table- spoon butter
- 1 table- spoon butter
- 2 dozen very small spring carrots
- salt
- pepper
Directions
Mrs. John Johnson.
Cut the cabbage up fine and boil until tender in salted water. Drain through a colander. To a quart of cabbage allow 1 table- spoon butter, and pepper to suit taste. Put back on the fire and stew o minutes, stirring constantly.
Scrape and wash 2 dozen very small spring carrots. Place m a saucepan with 1 tablespoon butter, J teaspoon salt, 1 teaspoon sugar, and half as much pepper; add nearly 1 pint water, cover and leave over the fire a few minutes, then put in the oven for 45 minutes. Drain and use as a garnish for beef.
110 OLD COUNTRY RECIPES AND NEW.