Cabbage Salad
From Temperance cook book, 1887
Serves 4
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 47. The excerpt below is the record exactly as published.
CABBAGE SALAD. One cup vinegar, six tablespoonfuls milk, three tablespoonfuls butter, two eggs, well beaten, one tablespoonful mixed mustard, one teaspoonful of black pepper, one tablespoonful sugar, one tablespoonful of salt
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