Cabbage Pudding

Ingredients

• enough white cabbage to fill a large baking pan
• a half pound of butter
• one pint of sweet cream
• four eggs beaten separately
• salt to taste
• pepper to taste
• a pinch of cayenne pepper

Method

1. 1

   Chop cabbage, boil in salted water until tender, drain.

2. 2

   Stir in butter, salt, pepper, cream, and beaten eggs.

3. 3

   Bake for half an hour.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 116. The excerpt below is the record exactly as published.

Cabbage Pudding Chop up small, enough white cabbage to fill a large baking pan when done. Put it in a pot of boiling water that has been salted, let it boil until tender, then drain thoroughly in a colander. In two quarts of the cabbage stir a half pound of butter; salt and pepper to taste, one pint of sweet cream and four eggs beaten separately. Add also a pinch of cayenne pepper; put in a pan and bake for half an hour. Stuffed Cabbage 1 cabbage 1 teaspoonful salt 2 oz. fat pork (chopped fine) 1 teaspoonful parsley 2 oz. tender beef (chopped 1 teaspoonful minced onion fine) 1 French roll 2 tablespoonful butter Few grains cayenne 2 egg yolks Parboil cabbage until thoroughly wilted, drain and cool; unfold leaf by leaf, until the heart is reached. Chop the tender leaves. Soak the roll in milk and press dry. Beat the egg and bread together, add the creamed butter and work in the meat, cabbage and seasoning. Form into a ball and place in the cabbage head. Refold the leaves and bake three or four hours, basting with butter and water. Serve on a round, hot platter with the gravy from the pan. 224 THE NEW ANNIE DENNIS COOK BOOK Stewed Cabbage Chop small one gallon of hard, white cabbage. Have ready a pot of boiling water salted to taste, and with a tiny pinch of soda in it. Put in the cabbage and let it boil until tender. Then drain it through a colan- der, press out carefully all of the water. Put it in a saucepan with four ounces of nice butter, a teacupful of sweet milk, and salt and pepper to taste. Mix thoroughly, and let it stew until the cream is all absorbed. On no account let it burn, which it is apt to do if not constantly stirred. Serve immediately. Cabbage is never nice when it remains some time after it is done. Cabbage Boiled Without Meat Boil white cabbage in salt water until tender. Drain, place, in a hot covered dish ; butter, pepper and salt; then serve. One tablespoonful of butter to a medium sized head of cabbage is the proportion. Cabbage Boiled Whole Take one firm, white cabbage; remove the outside leaves, tie around so that the leaves will not fall apart. Cut out the inside from the stalk end, chop fine, season to taste with salt, pepper and butter (a little mustard, if liked), then return to the cavity from which it was cut ; now place carefully in a pot, cover with cold water and boil until done. Serve on a flat dish. Mustard dressing is nice with this. Cold Slaw, No. 1 One medium sized cabbage, chopped fine; salt to taste

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