Cabbage Salad
From True food values and their low costs, 1916
Butter the side of an egg.
Presented as published in 1916. 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 True food values and their low costs (1916) by William S. Birge, page 28. The excerpt below is the record exactly as published.
Cabbage Salad Take medium-sized head of white cabbage, cut in shreds or fine strips, add salt, set in a cool place. 6 tablespoons vinegar 1 teaspoon made mustard 2 teaspoons sugar 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.