Butter-steamed Cabbage
From The Memorial Hall cook book, 1919
Crisp, tender cabbage is required.
Presented as published in 1919. 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 Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 11. The excerpt below is the record exactly as published.
Butter-steamed Cabbage Crisp, tender, thinly-cut cabbage is required. Place in a tightly- covered pot with a large lump of butter, and cook very slowly on the back of the stove, shaking often, or turning quickly. A little salt may be necessary.
Cook this with the app: pantry check, scaling, and the assistant.