Baked Cabbage

Ingredients

• small cabbage
• a tablespoonful of butter
• one egg beaten light
• a scant half cupful of milk
• pepper and salt to taste

Method

1. 1

   Wash and quarter a small cabbage; put it on in plenty of boiling water, and let it boil furiously (uncovered) for twenty minutes.

2. 2

   Drain it when done, and chop it fine; add to it a tablespoonful of butter, one egg beaten light, a scant half cupful of milk, and pepper and salt to taste.

3. 3

   Bake in a pudding dish to a good brown.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 60. The excerpt below is the record exactly as published.

Baked Cabbage. Fried Potatoes. Cup Puddings. Oyster Soup. — One quart oysters, two cups milk, one egg, one tablespoonf ul butter, pep- per and salt to taste. Strain the liquor from the oysters, and bring it to the boiling-point in one vessel while the milk islieating in an- other; drop the oysters into the scalding liquor, and leave them there until they begin to crimp. Stir the butter into the milk, and pour this upon the beaten egg ; turn this in with the oysters ; cook together one minute, and serve immediately. Some persons like a pinch of ground mace added to oyster soup. Baked Cabhage. — Wash and quarter a small cabbage ; put it on in plenty of boiling water, and let it boil furiously {uncovered) 233 WHAT TO EAT — HOW TO SEBVE IT for twenty minutes. By doing this, and having a cup of vinegar on the stove at the same time, you do away with the disagree- able odor which usually accompanies the cooking of cabbage. Drain it when done, and chop it fine ; add to it a tablespoonf ul of butter, one egg beaten light, a scant half cupful of milk, and pepper and salt to taste

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