vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cabbage Salad
From Royal Victoria cook book, 1900
Serves 3
Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 22. The excerpt below is the record exactly as published.
CABBAGE SALAD—For oNE BIG CABBAGE—-One cup sugar, 1 dessertspoon mustard, 1 large spoon butter, 1 ego, 1 tablespoon flour, 2 cups vinegar. Have vinegar hot but not boiling. Then add rest and bring to a boil, stirring all the time. BEET SALAD.—One quart boiled beets, 1 quart raw cabbage, 2 cups sugar, 1 cup horseradish, 2 teaspoons salt, 1 teaspoon black pepper and a pinch of cayenne. Cover with vinegar. DRESSING FOR CABBAGE SALAD.—One teaspoon salt, 1 teaspoon mustard, 4 cup vinegar, $ cup sugar, pinch of pepper, small piece of butter, 1 egg
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