Aux Poinmes

Ingredients

• One red cabbage
• 3 or 4 moderate-sized apples
• a piece of butter about the size of a walnut
• salt
• pepper
• 3 or 4 cloves
• 1 dessertspoonful of vinegar
• the same quantity of red currant jelly
• sufficient flour to thicken the sauce

Method

1. 1

   Put a red cabbage into a saucepan, cover with water, add apples, butter, salt, pepper, and cloves.

2. 2

   Cook gently for 3 hours.

3. 3

   Before serving, add vinegar, red currant jelly, and flour to thicken the sauce.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 48. The excerpt below is the record exactly as published.

Aux Poinmes — One red cabbage, 3 or 4 mod- erate-sized apples, butter, salt, pepper, walnut, cloves, vinegar, red currant jelly, flour. Put a red cabbage into a saucepan, having previously washed it well; just cover it with water; peel, halve and core 3 or 4 moderate-sized apples and add them to the cabbage with a piece of butter about the size of a walnut, salt, pepper and 3 or 4 cloves. Cook very gently over a slow fire for 3 hours. When ready to be served, add 1 dessertspoonful of vinegar, the same quantity of red currant jelly, and sufficient flour to thicken the sauce

Cook this with the app: pantry check, scaling, and the assistant.