Cabbage

Ingredients

• cabbage
• boil in milk thirty minutes
• butter
• pepper
• salt
• a little flour

Method

1. 1

   Cut cabbage fine, boil in milk, add seasonings, and a little flour to thicken.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new home cook book (1896), page 72. The excerpt below is the record exactly as published.

CABBAGE. Boil a cabbage, then put in a colander and drain it until perfectly dry ; then chop fine ; put in pepper, salt and a little cream, and put in an earthern baking pan, and into the oven. Bake one hour. COLD SLAW. One-half a head of cabbage chopped fine ; rub to a paste the yolks of three hard boiled eggs ; add a table- spoon of melted butter, one teaspoon of dry mustard, one tablespoon of sugar, and one gill of vinegar; mix thor- oughly with the cabbage, and garnish with the whites of eggs cut in rings. DKESSED CABBAGE. Mrs. B. J. Seward. One small teacup of vinegar, one egg, two tablespoonj^ 176 THE HOME COOK BOOK. of sugar, one teaspoon of salt, and butter half the size of an egg; beat the egg before mixing with the mother ingre- dients, which should be previously put over the fire, then put in the egg ; stir until it boils ; cool and pour over chopped or shaved cabbage. CABBAGE. Mrs. A. A. Carpenter. Cut cabbage as fine as you can slice it ; boil in milk thirty minutes, then add butter, pepper and salt, and a little flour

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