Cabbage Salad

Ingredients

• One-half good sized head of cabbage
• six tablespoonfuls cream
• six tablespoonfuls vinegar
• three eggs
• one teaspoonful mustard
• two-thirds teaspoonful pepper
• one teaspoonful sugar
• one teaspoonful salt
• one teaspoonful butter

Method

1. 1

   Beat the mixture well together, boil three minutes, then cool and pour over the chopped cabbage.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The New century cook book (1899), page 57. The excerpt below is the record exactly as published.

Cabbage Salad. Cut cabbage on a slaw cutter and add cream to it just as it is to serve. Salad Cream. — One cup of butter and half cup sugar, creamed, one tablespoonful salt, one teaspoon mustard, one pinch cayenne pepper, add to these four eggs, one at a time, beat- ing thoroughly; next one cup of thick cream, and last one pint of vinegar; stand over fire until it appoaches boiling point. Will make one and one-half pints. Mrs. Ida Read. Cabbage Salad. Chop cabbage finely and season well, then cover with a thick mayonnaise dressing. Mrs. Chas. Howe. Cabbage Salad. One-half good sized head of cabbage, six tablespoonfuls cream (sweet or sour), six tablespoonfuls vinegar, three eggs, one teaspoonful mustard, two-thirds teaspoonful pepper, one teaspoonful sugar, one teaspoonful salt, one teaspoonful butter

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