Cabbage Salad

Ingredients

• a cabbage of medium size
• two table-spoonfuls of salt
• four eggs
• one pint of vinegar
• half a cupful of butter
• a scant table-spoonful of pepper
• a heaping table-spoonful of mustard
• a table-spoonful of sugar

Method

1. 1

   Chop the cabbage and let it stand in cold salted water for two hours.

2. 2

   Beat the eggs and add vinegar, butter, pepper, and mustard.

3. 3

   Heat the mixture in boiling water until it thickens, then add sugar.

4. 4

   Drain the cabbage and pour the hot dressing over it.

5. 5

   Serve cold.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 228. The excerpt below is the record exactly as published.

Cabbage Salad. Chop rather fine a cabbage of medium size, and let it stand for two hours in cold water enough to cover, sea- soned with two table-spoonfuls of salt. Beat four eggs well, and add to them one pint of vinegar, half a cupful of butter, a scant table-spoonf al of pepper, and a heaping table-spoonful of mustard. Place the bowl containing the mixture in a basin of boiling water, and stir until the mixture begins to thicken, — say for about eight minutes ; then remove from the fire and add a table-spoonful of sugar

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