Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
240
Calories
7g
Protein
22g
Fat
3g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 1 tablespoon butter
- 1 egg
- 3 good spoons of cream before taking from the ^re
- vinegar
- salt
- pepper
Directions
1
Shred the cabbage fine, put into an earthen kettle to cook ; make a dressing with i/o cup vinegar, 1 tablespoon butter, salt and pepper to taste and dredge with a little flour and 1 egg; stir all v^ell together ; set on the back of stove to cook slowly ; add 3 good spoons of cream before taking from the ^re. Serve hot.
2
Mrs. E. Rogers.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive