vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cabbage a la Creme
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Presented as published in 1898. 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. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 228. The excerpt below is the record exactly as published.
abbag’G a la Creme. — Choose a firm white spring Cabbage, and boil it in two waters till tender, changing the water for fresh boiling water at the end of 15 minutes. Drain the Cabbage carefully, and chop it up small on a board. Put it back in the hot saucepan with an ounce of butter, a gill of cream, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.