Cabbage Salad

Ingredients

• One-third head of cabbage
• Ys Spanish onion
• 3 stalks celery
• 3 eggs, well beaten
• )^ teaspoonful of mustard
• i tablespoonful of sugar
• 2 tablespoonfuls of melted butter
• small cup of vinegar

Method

1. 1

   Chop cabbage, onion, and celery.

2. 2

   Beat eggs and mix with mustard, sugar, melted butter, and vinegar.

3. 3

   Cook until thick over boiling water and pour over salad while hot.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 6. The excerpt below is the record exactly as published.

^ teaspoonful of mustard, a pinch of red pepper, a little salt. Stir in oil until quite thick; add the whites, cut fine, and 3 tablespoonfuls of vinegar. Mrs. G. D. Cook. SPANISH SALAD. Two cups of bits of bread, 2 cups of olives cut fine, I cup of chopped cucumber pickles; mayonaise dressing. Selected. vfistms YflLENTINB & COMFflNY. Coach and Car Yarnisbes and Colors. 18 SALADS AND SAUCES. CUCUMBER SALAD. Pare and cut in rather thick slices 50 fresh cucum- bers of medium size. Put in a crock with 12 small onions, sliced, and i pint of salt. Let them stand all night. Strain and add i teacupful of white mustard seed, i of black, 3^ cup of celery seed and i cup of olive oil. Mix and cover with cold vinegar. Mrs. Rising. FRENCH SALAD DRESSING. A French salad dressing, made of 3 tablespoonfuls of olive oil, mixed well with ^ teaspoonful of pepper, i/^ teaspoonful of salt and when the mixture is well blended, add i tablespoonful of vinegar. If the salad dish is rubbed with a clove of garlic or a slice of onion, the dressing is improved. This is intended for simple salads of lettuce, cucumbers or string beans. MARGUERITE SALAD. Boil 6 eggs 20 minutes, rub yolks through sieve, and chop whites fine; moisten with boiled dressing or mayonnaise. Serve in cups of lettuce leaves, putting in each I teaspoonful of the yolks and around them the chopped whites. POTATO PEPPER SALAD. Put a layer of chopped cold potatoes in a dish and a "Use Imperial French Poultry Seasoning." SALADS AND SAUCES. 19 layer of chopped green peppers, removing the seeds ^ pour over i tablespoonful of oil; fill the dish in this way and pour over it a mixture of i^ cup of white vinegar, with 2 tablespoohfuls of water and ^ teaspoonful of sugar. POTATO SALAD. Cut fine 6 cold boiled potatoes and 4 hard boiled eggs. Sprinkle over i teaspoonful of chopped parsley and one teaspoonful of onion juice, obtained by press- ing a cut onion hard against a coarse grater. Serve with mayonnaise or cooked dressing. Mrs. E. M. Dunbar. TOMATO AND ONION SALAD. Six firm, ripe tomatoes, peel and slice %. inch thick; slice very thin a Bermuda onion, arrange in layers in a salad bowl; pour over a dressing composed of 2 table- spoonfuls of salad oil, 2 tablespoonfuls of vinegar, % tea- spoonful of salt, ^ teaspoonful of pepper. Use at once. Mrs. Cockrill. TURNIP SALAD. Three sliced, cold, boiled turnips, 3 sliced beets, i sliced egg, hard boiled, i sliced onion; mayonnaise. A salad may be made of grape fruit, oranges or lemons, by using the pulp only, serving it upon beds of l/lLEUTINrr YflLENTlNE & GOiftPflNY. VMrII ISHLV Coacli and Car Yarnisbes and Colcrs. 20 SALADS AND SAUCES. lettuce, with a simple dressing of 3 tablespoonfuls of oil to I tablespoonful of vinegar, a little salt and pepper. CELERY SALAD. Grate a cocoanut and pour over it i pint of boiling water; let it stand until cool, squeeze the cocoanut dry, throwing it away. Strain the milky water and let it remain until a cream rises. Cut the tender white parts of celery quite fine and put in the salad bowl, scatter over it a tablespoonful of grated onion, a dash of cay- enne and a little salt. Skim the cream from the cocoa- nut milk and pour it over the celery; add i tablespoonful of lemon juice. ^ A Friend. CABBAGE SALAD. One-third head of cabbage, Ys Spanish onion, 3 stalks celery; chop fine; 3 eggs, well beaten, )^ tea- spoonful of mustard, i tablespoonful of sugar, 2 table- spoonfuls of melted butter, small cup of vinegar

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