Boiled Cabbage
From The universal cookery book, 1887
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 40. The excerpt below is the record exactly as published.
BOILED CABBAGE. 103 courage to plant only what we need; to spend only what will bring us peace, regardless of what is going on over the fence.- My Summer in A Garden : Chas, D. Warner. Houghton , Mifflin, <%° Co Pubs. (By per.) Boiled Cabbage. Cut the cabbage in quarters, and wash very thor- oughly in cold water. Put it into a pot in which a good piece of beef or pork has already been boiling for half an hour and been well skimmed. Boil until the cabbage is tender, and a little before dish- ing out put in one-fourth of a teaspoonful of soda
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