Cabbage, Hot Slaw

Ingredients

• a firm head of cabbage
• a lump of butter the size of a walnut
• a gill of cream
• the same quantity of vinegar
• a tablespoonful of sugar
• an even teaspoonful of mustard
• a pinch of bruised celery seed
• the yolk of one egg

Method

1. 1

   Slice finely a firm head of cabbage; sprinkle with pepper and salt.

2. 2

   Beat up the yolk of one egg, add a lump of butter, a gill of cream, a gill of vinegar, a tablespoonful of sugar, a teaspoonful of mustard, and a pinch of bruised celery seed.

3. 3

   Heat these mixed condiments in a tin cup, pour the dressing over the slaw boiling hot, stir until well mixed, and serve hot.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 461. The excerpt below is the record exactly as published.

Cabbage, Hot Slaw. — Slice finely a firm head of cabbage ; sprinkle it with pepper and salt; beat up the yolk of one egg ; add a lump of butter the size of a walnut, a gill of cream, the same quantity of vinegar, a table- spoonful of sugar, an even teaspoon- ful of mustard, and a pinch of bruised celery seed

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