vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cabbage Salad
From Kirmess cook book, 1907
Serves 6
Presented as published in 1907. 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 Kirmess cook book (1907), page 88. The excerpt below is the record exactly as published.
CABBAGE SALAD. Miss Rita Gray, New York. Cabbage cut very thin, add one green pepper, and one Spanish pepper, a stalk of celery cut in shreds, slices of cucumbers. Cover with French dressing. Serve on lettuce leaves. 206 KIRMESS COOK BOOK. OABBAGE SALAD. Mrs. Lambert, Professional Cook. One hard head of cabbage, two or three green peppers, one stalk of celery; shave the cabbage ana chop the peppers and celery. Dressing: Yolks of three eggs, half a teaspoon salt, tablespoon of sugar, butter size of an egg. Put this over boiling water and stir until it thickens, and add a quarter of a cup of vinegar, and when cold add a quarter cup of cream
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