Cabbage Salad

Ingredients

• Add to one cup of cream
• the beaten yolks of two eggs
• one teaspoon mustard
• one-half teaspoon each salt
• one-half teaspoon pepper
• one-half teaspoon sugar
• one-half teaspoon celery salt
• one tablespoon vinegar

Method

1. 1

   Combine cream, egg yolks, mustard, salt, pepper, sugar, and celery salt in a double boiler and stir until thickened.

2. 2

   Cool, then mix with chopped cabbage and serve in cabbage leaves.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 93. The excerpt below is the record exactly as published.

Cabbage Salad Add to one cup of cream the beaten yolks of two eggs, one teaspoon mustard, one-half teaspoon each salt, pepper and sugar, also one-half teaspoon celery salt. Put all this into a double boiler and stir until it thickens. Let it cool ; when ready to serve, add to the dressing one tablespoon vinegar and mix it with cab- bage, chopped fine. Serve in a nest of cabbage leaves. Powell Salad Take an even quantity of cold, cooked vegetables — peas, turnips, beans, beets and potatoes, cut fine. Add a little minced onion. Cover with salad dressing, mix lightly and serve cold. Shrimp Salad One can shrimp, two hard boiled eggs, chopped coarsely and mixed together. Arrange on lettuce leaves with mayonnaise. Chicken Salad One small can of chicken, one-quarter cup English walnut meats, two sticks of celery. Chop all together ; mix with mayon- naise dressing and serve on lettuce leaf. Will serve four people. Cold Slaw Beat one egg and drop it into one cup of vinegar, put it over the fire and add a small piece of butter, a little salt and pepper ; slice the cabbage and pour the slawjDver it^cold. Lobster Salad Four eggs, one tablespoon sugar, two tablespoons butter, one tablespoon salt, two tablespoons vinegar, one tablespoon mixed mustard. Beat the whites of the eggs separately, and add last. Cook in a bowl and set in a kettle of water, stirring until it thickens. When cold, add cream enough to make as thin as boiled custard. Add salt or a little red pepper to the chopped lobster and lettuce. Salads and Salad Dressings 191 Chicken Salad Boil, bone, and chop fine three chickens; celery, lettuce or cabbage, also chopped fine. Take equal quantities of meat and salad, and mix with the following dressing: Yolks of three eggs, stir the yolks with a fork, then stir in slowly sweet oil to the amount of a pint. Do not put in faster than will mingle nicely. Salt to taste, and add a teaspoon of powdered sugar, a tablespoon vinegar, and a pinch of red pepper. Welsh Rarebit Cut one pound of cheese in slices a quarter of an inch thick; put a piece of butter the size of an egg in a small frying pan, lay in the cheese, cook it five minutes, and add two eggs well beaten, one tablespoon of mustard, and a little pepper. Stir it up. Beet Salad Two cups cold boiled beets, cut up, one cup celery, half cup chopped walnuts; mix, moisten with dressing; serve on lettuce. Vegetable Salad Remove the skins from fresh tomatoes, scoop out centres and chill. Fill at serving time with salad made of equal parts of diced apples, celery and pineapple, mixed with mayonnaise. Vegetable Salad One cup shredded cabbage, one cup celery cut into cubes, one cup green peas, one cup cooked potatoes, cut in cubes, two tablespoons chopped carrot. Salad dressing. Salad Made of Celery and Apples Two cups celery, two cups apples, one cup chopped walnuts, half a cup salad dressing; mix well and garnish with parsley and lettuce leaves. Potato, Apple, Celery and Lettuce Salad Two cups cold sliced boiled potatoes, one cup chopped or sliced apple, one cup sliced celery, one head lettuce. Dressing — Three tablespoons oil, three tablespoons vine- gar, one-half teaspoon salt,

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