Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
845
Calories
31g
Protein
27g
Fat
120g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| 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
- 2 tablespoonfuls butter
- 2 tablespoonfuls flour
- 1 pint milk
- a head of cabbage
- 1 hard boiled egg
- 1 tea- spoonful salt
- salt
- pepper
Directions
1
Chop half a head of cabbage, throw into boiling salted water, let boil 25 minutes, drain, place on baking dish ; pour over it a sauce made as follows: Melt 2 tablespoonfuls butter, add 2 tablespoonfuls flour; stir till blended ; add 1 pint milk, stir until it boils; add 1 hard boiled egg, chopped fine, 1 tea- spoonful salt, a little pepper. Pour this over the cabbage and put bread crumbs on top, moistened in milk ; bake 20 minutes. Mrs. E. G. French.
By Johnson, Vt. Congregational church. [from old catalog] ·
Recipe sourced from
internet_archive