vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cabbage Pudding
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 193. The excerpt below is the record exactly as published.
Cabbage Pudding. Scald one or more nice tender cabbages ; bruise, and season with a little mace or nutmeg, ginger, pepper, and salt ; put in some green gooseberries or barberries, and a few large spoonfuls of either swelled rice or of bread-crumbs ; add some butter, broken in small pieces ; mix well with the yolks of four eggs
Cook this with the app: pantry check, scaling, and the assistant.