Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- a tablespoonful of butter
- a cup of vinegar
- a cupful of cold water
- vinegar
Directions
Shred fine as for cold slaw half a purple cabbage, put half of this into a saucepan, dot with a tablespoonful of butter, sprinkle over it a heaping tablespoonful of sugar, a slightly heaping tablespoonful of flour, a little salt and pepper, then the rest of the cabbage with the same quantity of butter, sugar, etc., as before, and pour over all a quarter of a cup of vinegar and a cupful of cold water. Cover tightly, let it cook slowly until done, put it where it will only simmer for two hours. If not sour enough add more vinegar. Be careful that it does not burn. Serve in a vegetable dish and garnish with large Italian chestnuts that have been boiled and blanched.