Baked Cabbage
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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 The Fredericksburg home kitchen cook book (1921), page 15. The excerpt below is the record exactly as published.
Baked Cabbage. Drop well-washed cabbage leaf by leaf into boiling water and boil 20 minutes, adding a tablespoon oi salt to a quart of water. Drain, chop finely, arrange in a baking dish, add a cup of bread crumbs and a sauce made of milk thick- ened with corn starch and a piece of butter
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