Cabbage

Ingredients

• Scald five minutes in fast boiling water
• sprinkle with flour
• sprinkle with salt
• sprinkle with pepper

Method

1. 1

   Chop coarse, gently stew for five minutes with milk or cream enough to cover.

2. 2

   Or take red cabbage, slice, throw into scalding salted water and vinegar, then drain and fry five minutes with butter.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 519. The excerpt below is the record exactly as published.

sprinkle with salt and serve hot. ARTICHOKES. Strip off the outer leaves ; cut the stalks close to the bottom, wash well ; lay in cold water for two hours ; immerse in boiling water, the stalk ends uppermost, with an inverted plate upon them to keep them down. Boil an hour and a half, or until very tender ; arrange upon a dish, tops up, and pour drawn butter over them. BOILED DINNER. Put meat on, after washing well, in enough boiling water to just cover the meat ; as soon as it boils, set kettle on the stove where it will boil very slowly ; boil until almost tender then put in the vegetables, first skimming the meat well. Putin the cabbage first cut into quarters, turnips of medium size cut in halves, and potatoes. Parsnips and car- rots may be added, or rutabagas in place of the turnips. Boil all together until thoroughly done, adding a little salt before taking from the kettle, in which there should be only just enough water to keep the meat from burning ; take up vegetables in separate dishes and lastly the meat. A soup plate or saucer turned upside down, is useful to place in bottom of kettle to keep meat from burning. VEGETABLES. 629 LIMA BEANS. Shell, lay in cold water fifteen minutes, and cook from twenty-five to thirty minutes in boiling salt water ; drain well, season with pepper, salt and butter. STRING BEANS. String, cut into inch pieces and throw into cold water for half an hour. Cut some nice slices of salt pork, half lean, and thin, and put on to boil with the beans. Cook until the beans are perfectly tender. Drain very dry and add butter and salt if necessary, though the pork usually makes them salt enough, and pepper to your taste. To those who are not prejudiced against pork this will be found a delicious way to cook beans, and they are much better than when cooked without it. Green peas are also nice cooked in the same way. PORK AND BEANS. Soak a quart of beans over night in soft water. Change this for more and warmer in the morning ; and two hours later, put them on to boil in cold. When they are soft, drain well, put into a deep dish and sink into the middle a pound of salt pork, leaving only the top of the rind visible ; the pork should have been previously parboiled. If you want to bake them, take them out of the kettle, drain, and turn into a bake dish. They do not want to be cooked more than soft if they are to be baked. Put the pork deep down into the pans, score the slices in long furrows, add enough boiling water to prevent them from scorching, and bake covered, until they smoke and bubble. Remove the cover and brown. Serve in the bake dish. Some add a little molasses when ready to bake, or a little brown sugar. BEETS. To cook them so that none of their color shall be lost, carefully wash them without breaking the skin or cutting off the roots or stalks,, and plunge them in boiling salted. water. Try them with a fork to see when tender ; take out ; drop in a pan of cold water and slip the skin off with the hands; slice those needed for present use, place in a dish, add salt, pepper and butter, set over boiling water to heat thoroughly, and serve hot with or without vinegar ; put those which remain in a stone jar, whole, cover with vinegar, keep in a cool place, take out as wanted, slice and serve. A few pieces of horseradish put into the jar will prevent a white scum on the vinegar. BEET GREENS. Take the roots and leaves of the beets and wash them carefully, but do not separate the roots from the leaves ; fill dinner pot half full of 630 VEGETABLES. salted boiling water, add beets and boil from half to three-quarters of an hour; take out and drain in colander, pressing down with a large spoon so as to get out all the water. Dish and slice across until fine, and dress with a little butter, pepper and salt. Serve hot with vinegar. Some like to eat only the beet-root,- in which case a little melted butter, with a little mustard and vinegar added, must be thrown over the hot slices of the root. CARROTS. Scrape and boil whole forty-five minutes. Drain and cut into round slices a quarter of an inch thick. Mash and season with butter, pepper and salt ; or slice and quickly brown in butter ; or toss for five minutes over the fire with chopped onion, parsley, butter, seasonings and suffi- cient gravy to moisten them ; or boil, quarter, heat with cream, season and, at the moment of serving, thicken with the yolk of eggs. CABBAGE. Scald five minutes in fast boiling water, chop coarse, sprinkle with flour

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