Cabbage Salad

Ingredients

• one cup vinegar
• one cup water
• one heaping tablespoon butter
• one tablespoon sugar
• one tablespoon corn starch
• one-half teaspoon mustard
• yolks of two eggs
• one-half cup cream

Method

1. 1

   Place water, vinegar, salt, and butter in a saucepan.

2. 2

   When boiling, add mustard and corn starch mixed with cream.

3. 3

   After boiling, add beaten yolks and cool.

4. 4

   Thin with cream and vinegar, mix with shaved cabbage.

Nutrition per serving

As published

This recipe was extracted from Choice recipes (1900), page 8. The excerpt below is the record exactly as published.

one-half teaspoon mustard, one tablespoon sugar, two tablespoons vinegar, two tablespoons thick sweet cream to each egg. Beat all thoroughly. SALAD DRESSING-Mrs. Bryant One teaspoon mustard, yolk of one egg. Mix well and add, drop by drop, olive oil and lemon juice, alternately. Season with cayenne pepper and salt. DRESSING FOR APPLE AND NUT SALAD-Mrs. Eastwood Four tablespoons vinegar, two well-beaten eggs, butter size of an egg, one teaspoon made mustard, two and one-half scant salt- spoons salt, one-quarter teaspoon red and white pepper, one teaspoon sugar, equal amount whipped cream. Let vinegar come to a boil; stir in egg until it thickens; cool; stir in seasoning and add cream just before serving. Use equal amounts chopped apples and walnuts. SALAD DRESSING— Miss Annie Laughlin Place on stove one-half pint vinegar, one tablespoon butter; heat slowly but not boil. When hot, stir into it this mixture: two thoroughly beaten eggs, one teaspoon salt, one-half teaspoon mustard, one-half teaspoon pepper, one tablespoon flour, one table- spoon sugar. Turn into hot vinegar and let thicken, stirring all the time. Set aside to cool. , Thin with sweet cream. Keeps well if kept in cool place. SALAD DRESSING-Mrs. Dwindle Mix a tablespoon of dry mustard and a heaping teaspoon of salt to a stiff paste with a little vinegar. Into this beat thoroughly one egg. Then pour in best olive oil, about a wineglassful at a time, stirring it in well each time till quite smooth before adding more ; continue until a generous one-half pint has been used, when the mixture ought to be thick like cake batter. Add Cayenne pepper to taste and one wineglassful of vinegar, stirring until smooth. This will keep in a tightly covered jar in a cool place for some time. , SAT. ADS 2 I SWEETBREADS SALAD— Miss Laughlin Soak sweetbreads one hour in cold water and parboil twenty minutes. When cool, slice thin, rub the bottom of dish with sliced onions. Arrange leaves of lettuce on it, put on sweetbreads and more lettuce and pour mayonnaise over all. CABBAGE SALAD— Mrs. R. H. Thomson One cup vinegar, one cup water, one heaping tablespoon butter, one tablespoon sugar, one tablespoon corn starch, one-half teaspoon mustai^d, yolks of two eggs. Place water, vinegar, salt and butter in an enameled saucepan. When it boils, add mustard and corn- starch, which has been moistened and rubbed smooth in one-half cup cream

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