Cabbage Rouge à l'Allemande
From The "Queen" cookery books: Vegetables, 1902
Can be served with various sauces.
Presented as published in 1902. 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 "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 21. The excerpt below is the record exactly as published.
a good red cabbage, then bring it to the boil in cold salted water, drawing it to the side of the stove directlv it has boiled up, and draining off the water; and let it simmer in sufficient boiling weak or second stock to cover it, with half a gill of good vinegar, till it is tender. Now turn it out, shred it finely, then return it to the pan with its liquor, and a little more stock if needed, season with salt, pepper, a teaspoonful of moist sugar, and |oz. of butter
Cook this with the app: pantry check, scaling, and the assistant.