Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
117
Calories
0g
Protein
12g
Fat
3g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 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
- one tablespoonful of butter
- one half teaspoonful of salt
- one cupful of vinegar
- one half to one cupful of vinegar
- salt
- pepper
- cayenne
- vinegar
Directions
1
Cut the cabbage into thin shreds as for cold slaw. (Use a plane if convenient.) Boil it until tender in salted fast-boiling water. Drain it thoroughly, and pour over it a hot sauce made of one tablespoonful of butter, one half teaspoonful of salt, dash of pepper and of cayenne, and one half to one cupful of vinegar, according to its strength. Cover the saucepan and let it stand on the side of the range for five minutes, so that the cabbage and sauce will become well incorporated.
By Mary Ronald ·
Recipe sourced from
gutenberg