vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
American Ladies’ Cabbage
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Cabbage cooked this way is nearly equal to Cauliflower.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 229. The excerpt below is the record exactly as published.
American Ladies’ Cabbage. — Boil a firm white Cabbage for 15 minutes, then change the water, adding boiling water from a kettle. When the Cabbage is tender drain it thoroughly and let it get cold. Chop it up finely, add two well-beaten eggs, an ounce of butter, three tablespoonfuls of good milk or thin cream, and a little pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.