Cabbage Mould
From Lessons in cooking through preparation of meals, 1912
Serves 4
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 75. The excerpt below is the record exactly as published.
CABBAGE MOULD W^ITH MEAT BALLS AND TOMATO SAUCE GRAHAM BREAD TEA Cabbage Mould Cut and reserve the interior leaves from a rather large head of cabbage, and gently steam, until tender, the large outside leaves, being very careful to preserve the shape. Pass any meat left from the beef cannelon the preceding evening through a meat grinder, and mix with enough Thick White Sauce
Cook this with the app: pantry check, scaling, and the assistant.