Cabbage Salad
From The Times cook book, no. 2, 1905
Serves 6
This dressing keeps well and is enough for two large salads and three small ones.
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 42. The excerpt below is the record exactly as published.
CABBAGE SALAD. Mrs. A. J. Adams, 823 South Flower street — Proportions: One small cabbage and one stalk celery, chop- ped fine. Cream dressing: One cup sharp cider vinegar, four eggs, one tablespoon mixed mustard, one teaspoon salt, one-half teaspoon white pepper. Whip eggs with beater, then romp altogether. Heat in double boiler; take from fire when mixture thickens; add one tablespoon butter and three-quarters cup sugar
Cook this with the app: pantry check, scaling, and the assistant.