Cabbage Relish

Ingredients

• One head of finely chopped cabbage
• half a bunch of finely chopped celery
• one cup of vinegar
• one egg
• add mustard
• add pepper
• add salt to suit taste

Method

1. 1

   Beat the egg and mix with a small portion of vinegar; pour vinegar over very slowly, whipping constantly to avoid egg separating; add mustard, pepper and salt.

2. 2

   Heat the remainder of the vinegar and when boiling hot add the above mixture, stirring until thickened; pour over cabbage and mix well.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 175. The excerpt below is the record exactly as published.

Cabbage Relish One head of finely chopped cabbage, half a bunch of finely chopped celery, one cup of vinegar, one egg; beat the egg and mix with a small portion of vinegar; after egg is well whipped pour vinegar over very slowly, whipping constantly to avoid egg separating; add mustard, pepper and salt to suit taste. Heat the remainder of the vinegar and when boiling hot add the above mixture, stirring until thickened; pour over cabbage and mix well. This may be used as a cold slaw or sealed and set away in fruit closet. Pickles and Relishes 335 Celery Sauce One peck green tomatoes, twelve large apples, two heads of celery, six onions, chop all fine and add three cups brown sugar, half a cup mustard, three tablespoons cinnamon, four of salt, one of curry, one teaspoon cayenne pepper, three pints of cider vinegar; boil one hour. Celery Sauce Thirty large ripe tomatoes, peeled, four heads celery, four large onions, two red peppers, five tablespoons sugar, four tablespoons salt, five cups cider vinegar; chop tomatoes, celery, onions and peppers separately, then mix together; boil one hour, but if preferred real thick, boil three to four hours. Before adding vinegar, pour off some of the juice. Celery Relish One dozen heads of celery, one quart cider vinegar, small half tin of mustard, one ounce curry powder, one and a half tablespoons of flour, one and a half of sugar, one tablespoon red pepper, salt to taste; let vinegar boil, then let simmer for about fifteen minutes; mix curry and mustard separately with a little cold vinegar; pour on the vinegar first, then mustard, curry, salt and sugar; chop celery and pepper

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