Cabbage or Lettuce Salad

Ingredients

• 1 small firm head cabbage
• or 3 heads lettuce
• 1 cup sweet milk, boiling hot
• a little less than a cup of vinegar
• 1 spoonful butter
• 2 eggs well beaten
• 1 spoonful white sugar
• 1 teaspoonful essence of celery
• condiments and oil to suit

Method

1. 1

   Heat the milk and vinegar in separate vessels.

2. 2

   When the vinegar boils, put in the butter, sugar, and seasoning.

3. 3

   Boil up once and stir in the chopped vegetables.

4. 4

   To the hot milk add the eggs; cook one minute after they begin to thicken.

5. 5

   Pour custard over salad, stir quickly, cover and set to cool suddenly.

6. 6

   Serve cold, and garnish with slices of cold boiled eggs, cresses, or beets.

As published

This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 16. The excerpt below is the record exactly as published.

Cabbage or Lettuce Salad. — 1 small firm head cabbage, or 3 heads let¬ tuce, chopped or sliced fine; 1 cup sweet milk, boiling hot; a little less than a cup of vinegar, 1 spoonful butter, 2 eggs well beaten, 1 spoonful white sugar, 1 teaspoonful essence of celery, condiments and oil to suit

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