Cabbage Cooked in Milk

Ingredients

• half a head of cabbage
• a lump of butter the size of an egg
• salt to taste
• pepper to taste
• milk to nearly cover the cabbage

Method

1. 1

   Chop the cabbage fine, put into a stew pan, cover with water, and boil until tender.

2. 2

   Draw off the water, add milk to nearly cover the cabbage, add butter, salt, and pepper; simmer in the milk for ten or fifteen minutes, and serve.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 59. The excerpt below is the record exactly as published.

Cabbage Cooked in Milk. Chop half a head of cabbage fine, put into a stew pan, cover with water, and boil until tender; then draw off the water, add milk to nearly cover the cabbage, add a lump of butter the size of an e.gg, salt and pepper to taste; simmer in the milk ten or fifteen minutes, and serve. Mashed Turnips. Peel and wash the turnips, and cut into pieces the size of a medium-sized potato, boil until tender; when done, drain, mash fine and season with butter, pepper and salt. String Beans. String the beans and cut into three or four pieces; boil in salted water until tender; drain and pour over them milk or sweet cream; add a small lump of butter, pepper and salt to taste

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