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Cabbage, Creamed
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for three or four persons.
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, Creamed..— Thoroughly cleanse two young cabbages, and boil them until quite soft. Take them out, di'ain, and press them between two hot plates until they are di-y, when they may be slightly chopped. ]\relt a piece of butter the size of an egg in a stewpan, add pepper and salt, then put in the cabbage, and turn it about for two or three minutes. When it is thoroughly heated, dredge a table- spoonful of tiour over it, and mix with it very gradually a cupful of milk or cream
Cook this with the app: pantry check, scaling, and the assistant.