Cabbage and Milk
From The household cook book, 1902
Serves 4
This method makes the cabbage tender and flavorful.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 172. The excerpt below is the record exactly as published.
CABBAGE AND MILK.— Cut the cabbage into very fine slices, take out the coarser veins carefully; put it in a tin sauce-pan, over a slow fire, add milk enough to cover entirely, and simmer very slowly 2 hours. Grate some nutmeg over it before serving, and add a good sized lump of butter
Cook this with the app: pantry check, scaling, and the assistant.