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Cabbage Salad

Name: Cabbage Salad
Yield: 8 servings
Ingredients: Two quarts of chopped cabbage; two level tablespoonfuls white sugar; one of black pepper; one of mustard; Rub yolks of three hard-boiled eggs until smooth; Add two tablespoonfuls butter; one teacup good vinegar

From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901

Serves 8

Presented as published in 1901. 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 standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 69. The excerpt below is the record exactly as published.

Cabbage Salad. — Two quarts of chopped cabbage, two level tablespoonfuls white sugar, one of black pepper, one of mustard. Rub yolks of three hard-boiled eggs until smooth. Add two tablespoonfuls butter, slightly warmed. Mix with cabbage and add one teacup good vinegar

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