vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cabbage (ala Lilloise)
From Cassell's dictionary of cookery, 1892
Serves 4
Time to prepare: 15 minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 279. The excerpt below is the record exactly as published.
Cabbage (ala LiUoise). — Wash and drain a large cabbage, and, after removing the stalk, cut it into pieces about the size of a walnut. Melt two ounces of butter in a saucepan, and fry in it for a minute or two a small tea-spoonful of finely-chopped onion. Add the cabbage, with pepper, salt, and a little grated nutmeg
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