Cabbage Salad
From Physical culture cook book, 1901
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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 41. The excerpt below is the record exactly as published.
Cabbage Salad. — Two large raw eggs well beaten, six tablespoonfuls of cream, one- half teaspoonful salt, six teaspoonfuls of vin- egar and a small piece of butter. Put on the fire and cook, stirring constantly until quite thick. Have a half head of cabbage chopped fine
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