vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cabbage Salad
From Twentieth century home cook book, 1905
Serves 1
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 Twentieth century home cook book (1905) by Francis Carruthers, page 95. The excerpt below is the record exactly as published.
CABBAGE SALAD. Two tablespoonfuls of flour, one raw egg, one cup of vinegar, two tablespoonfuls butter, one and a half teaspoonfuls of mustard, one teaspoon black pepper, same of salt. Mix flour and butter, add egg and above in- gredients ; cook until thick ; chop cabbage fine ; add the dressing when cold ; mix well ; add one cup of sweet cream
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