Cabbage Salad

Ingredients

• Two table-spoonfuls of vinegar.
• One egg (yolk only).
• One and a-half pint of chopped cabbage.
• One tea-spoonful of corn-starch.
• One-half cupful of milk.
• Salt and pepper to taste.

Method

1. 1

   Chop the cabbage fine, and season with salt and pepper, using none in the dressing.

2. 2

   Heat the vinegar, and if very strong, dilute it with water.

3. 3

   Beat the yolk of the egg well; then stir the corn-starch into the milk, and put in the egg, beating all well together.

4. 4

   Add this gently to the boiling vinegar; the mixture will not curdle, but will become a creamy dressing when done.

5. 5

   When the dressing has boiled two minutes, take it from the fire, pour it over the cabbage while still hot, and set the salad away in a cool place; serve when cold.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 133. The excerpt below is the record exactly as published.

CABBAGE SALAD. Chop the cabbage fine. Put in a saucepan enough cream to nearly cover the cabbage, and add to it One egg, well beaten. _ A pinch of red pepper or mustard. One table-spoonful of vinegar. A little salt. Stir constantly until the milk thickens, remove from the fire, and when cool, pour the liquid over the cabbage, mixing it well in. Let the salad stand an hour be- fore serving. If there is no cream at hand, use milk, with a generous spoonful of butter to make it rich enough. SALADS. 305 CABBAGE SALAD. Two table-spoonfuls of vinegar. One egg (yolk only). One and a-half pint of chopped cabbage. One tea-spoonful of corn-starch. One-half cupful of milk. Salt and pepper to taste.

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