Cabbage Relish

Ingredients

• two cups chopped crisp, white cabbage
• one green pepper
• one medium-sized Bermuda onion
• one teaspoon salt
• one-eighth teaspoon black pepper
• one teaspoon celery seed
• three tablespoons sugar
• one-fourth cup vinegar
• two tablespoons cold water

Method

1. 1

   Chop cabbage, green pepper, and Bermuda onion very fine.

2. 2

   Mix well and season with salt, black pepper, celery seed, and sugar.

3. 3

   Dilute vinegar with cold water and add to relish.

4. 4

   Chill and serve in crisp lettuce leaves.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 10. The excerpt below is the record exactly as published.

Cabbage Relish Lemon Pie Cheese Cafe Noir A ^ CONSOMME WITH EGG BALLS To six cups of hot Consomme add egg balls, serving three or four in each portion. EGG BALLS 1 hard cooked egg. Few drops onion juice. 3^8 teaspoon salt. 1 teaspoon thick cream. Few grains pepper. 34 teaspoon finely chopped parsley. Process: Mash yolk, rub through a sieve, add finely cnopped white, seasonings, parsley and cream. Moisten with some of the yolk of a raw egg until of the consistency to handle. Shape with the hands in tiny balls and poach two minutes in boiling water or a little consomme. Remove with skimmer. Serve at once. BREADED SEA BASS Remove the skin from a sea bass, bone and cut fillets in pieces for serving. Rub over with the cut side of a lemon, sprinkle with salt, pepper, dredge with flour. Dip in egg (diluted with two tablespoons cold water) then in fine cracker crumbs; repeat. Place in croquette basket and fry in deep, hot Cottolene. Drain, arrange on hot serving platter. Garnish with Norwegian Potatoes, parsley and slices of lemon. Serve Sauce Tartare in a sauce boat. (For recipe for Sauce Tartare see page 84.) 20 ^2 Sunday Dinners itZTsunday NORWEGIAN POTATOES Wash, scrub and pare six medium size potatoes. Cook in boiling salted water until tender. Drain, pass through ricer. Add six anchovies drained from the oil in bottle and cut in one-fourth inch pieces, one-half teaspoon finely chopped parsley, one-half teaspoon French mustard, salt if necessary, one-eighth teaspoon pepper, a few grains nutmeg, two tablespoons butter, and yolks two eggs slightly beaten. Beat thoroughly, place on range and cook slowly three minutes, stirring constantly. Remove from range, spread mixture on plate to cool, then mold like small eggs. Roll in crumbs, egg and crumbs. Arrange in croquette basket and fry a golden brown in deep, hot Cottolene. STEWED TOMATOES To one can of hot tomatoes add two-thirds cup toasted bread crumbs. Season with salt, few drops Tobasco sauce, two table- spoons sugar, and one-fourth cup butter. Heat to boiling point and turn into hot serving dish. CABBAGE RELISH Chop crisp, white cabbage very fine (there should be two cups). Chop one green pepper and one medium-sized Bermuda onion the same. Mix well and season with one teaspoon salt, one-eighth teaspoon black pepper, one teaspoon celery seed and three table- spoons sugar. Dilute one-fourth cup vinegar

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