vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cabbage and Egg
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 89. The excerpt below is the record exactly as published.
Cabbage and Egg. Remove the outer leaves and stalk of a tender cabbage and shred the remainder as finely as possible. Melt an ounce of butter in a frying pan, adding two or three tablespoonfuls of boiling water, and then put in the shredded cabbage. Season with pepper and salt and cook gently until the cabbage is quite tender. Next add a well-beaten egg and cook slowly for three or four minutes, continually stirring the mixture. Now add a quarter of a pint of sour cream
Cook this with the app: pantry check, scaling, and the assistant.