Cabbage Pudding

Name: Cabbage Pudding
Ingredients: Get a large, well-flowered head of cabbage; half a pound of fat bacon boiled; the same of fresh beef or mutton cooked; a large slice of loaf bread; a slice of butter; a good deal of salt; a good deal of black pepper

From Jane Hamilton's recipes, 1909

To make drawn butter, mix paste with melted butter.

Presented as published in 1909. 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 Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 12. The excerpt below is the record exactly as published.

CABBAGE PUDDING. Get a large, well-flowered head of cabbage. Take off the outer leaves ; cut out the inner top part, take about half a pound of fat bacon boiled, the same of fresh beef or mutton cooked, cut them into little pieces, crumble up a large slice of loaf bread, and mix it with the meat, add a slice of butter, (57) JANE HAMILTON'S RECIPES and a good deal of salt

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