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Boiled Dressing for Cold Slaw
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
Mix while hot with red cabbage or a mixed vegetable salad. Cold slaw is delicious served with fried oysters or fish.
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 184. The excerpt below is the record exactly as published.
Boiled Dressing for Cold Slaio, — Boil half a cup of vinegar with two teaspoonfuls of sugar^ half a teaspoon- ful each of salt and mustard^ and half a saltspoonful of pepper. Rub a quarter of a cup of butter to a cream, with one teaspoonful of flom\ and pour the boiling vinegar on it. Cook five minutes, then pour it over one well-heaten egg. The yolk only may be used, and the white saved for clearing coffee. Mix this dressing, while hot, with one pint of red cabbage
Cook this with the app: pantry check, scaling, and the assistant.