Cabbage Salad

Ingredients

• Two quarts finely-chopped cabbage
• two level table-spoons salt
• two of white sugar
• one of black pepper
• a heaping one of ground mustard
• rub yolks of four hard-boiled eggs until smooth
• add half cup butter, slightly warmed
• add tea-cup good vinegar

Method

1. 1

   Mix the chopped cabbage with salt, sugar, pepper, and mustard.

2. 2

   Rub the yolks of hard-boiled eggs until smooth, add warmed butter, and mix thoroughly with the cabbage.

3. 3

   Finally, add vinegar and serve garnished with sliced whites of the eggs.

As published

This recipe was extracted from Buckeye cookery (1892), page 163. The excerpt below is the record exactly as published.

CABBAGE SALAD. Two quarts finely-chopped cabbage, two level table-spoons salt, two of white sugar, one of black pepper, and a heaping one of ground mustard; rub yolks of four hard-boiled eggs until smooth, add half cup butter, slightly warmed; mix thoroughly with the cab- bage, and add tea-cup good vinegar

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