Boiled Cabbage

Ingredients

• one head of cabbage
• three table-spoonfuls of beef-dripping
• one tea-spoonful of salt
• one half tea-spoonful of pepper
• one lump of soda the size of a pea

Method

1. 1

   Wash and prepare the cabbage, then boil in water with soda until tender.

2. 2

   Drain, chop, and toss with beef-dripping, salt, and pepper.

3. 3

   Serve immediately.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 75. The excerpt below is the record exactly as published.

BOILED CABBAGE. 107 cutting off the top. Wash the turnips thoroughly in cold water to whiten them and remove the finger-marks, and putting them into a sauce-pan, cover them with boiling water, and closing the lid of the sauce-pan, boil them rapidly until a fork will easily penetrate to their centres. When done, drain the water well off them, add the beef- dripping, pepper, and salt, and with a potato-masher mash them finely, using a fork occasionally to break the lumps. When mashed, stir in with them the cream, and pile them high in a vegetable dish, smoothing the edges around with a knife. Boiled Cabbage. — For this provide one head of cabbage, three table-spoonfuls of beef-dripping, one tea-spoonful of salt, one half tea-spoonful of pepper, one lump of soda the size of a pea

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