The effect of cooking upon the antiscorbutic vitamin in cabbage

The present report is one of a series of studies undertaken to determine the effect of the new cooking implement known as the pressure cooker upon the vitamin content of such foods as are adapted to preparation in that device. The cooker also affords in its manipulation an opportunity to throw light on the response of vitamins to certain combinations of destructive influences that are absent or different from those met in older methods of cookery. The present study is confined to a comparison of the effects of pressure versus open kettle cooking on the vitamin C content of cabbage. In open kettle cooking the routine involves immersing a given wt. of cabbage in a kettle containing one cup of boiling water and continuing the boiling until the cabbage is in a condition suitable for the table. This required from 45 to 90 minutes according to the weight of cabbage used. In bringing the cabbage to the same condition with the pressure cooker the following procedure was necessary: One cup of water was placed in the cooker and brought to boiling. Cabbage was then added, the cover clamped on and the cooker placed over the flame. The valve was left open until dry steam issued, then closed and heating continued until a pressure of 15 lbs. was reached and a temperature of 121° C. From the time of adding the cabbage to this point required 3-5 minutes. The flame was then regulated to maintain this pressure and temperature for thirteen minutes. At the end of that time the cooker was removed from the flame and allowed to cool until the pressure had dropped to 5 lbs. The valve was then opened, cover removed, and the cabbage drained.