Cabbage Cake
From Cassell's dictionary of cookery, 1892
Serves 4
Use finely minced meat for flavor.
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 280. The excerpt below is the record exactly as published.
Cabbage Cake.— Boil a large cabbage tiU it is quite tender. Drain the water from it, and chop it small. Butter the inside of a pie- dish, and dust it with finely-grated bread- crumbs. Place on these a layer of chopped cabbage about an inch thick, then a layer of cold beef or mutton finely minced
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