Cabbage Salad

Ingredients

• One-third head of cabbage
• Ys Spanish onion
• 3 stalks celery
• 3 eggs, well beaten
• ^ teaspoonful of mustard
• i tablespoonful of sugar
• 2 tablespoonfuls of melted butter
• small cup of vinegar

Method

1. 1

   Chop cabbage, onion, and celery fine.

2. 2

   Stir all ingredients together and cook until thick over boiling water.

3. 3

   Pour over salad while hot.

As published

This recipe was extracted from Delicate dishes (1896), page 7. The excerpt below is the record exactly as published.

CABBAGE SALAD. One-third head of cabbage, Ys Spanish onion, 3 stalks celery; chop fine; 3 eggs, well beaten, )^ tea- spoonful of mustard, i tablespoonful of sugar, 2 table- spoonfuls of melted butter, small cup of vinegar; stir all together and cook until thick over boiling water and pour over salad while hot. Mrs. F. B. Hooker. VEGETABLE SALAD. Equal quantities of celery, cabbage and pickled beets, cut fine; pour over them remoulade sauce, made by adding to the mashed -yolks of 3 eggs, which have "Use Imperiai French Poultry Seasoning." SALADS AND SAUCES. 21 been boiled 20 minutes, ^ teaspoonful of made mustard; salt and pepper to taste; add yi tablespoonful of tarragon vinegar and mix well; add, drop by drop, 3 tablespoon- fuls of olive oil, stirring one way all the time; then, I raw yolk, and when well mixed, y^ tablespoonful of tarragon vinegar the last thing. Mrs. J. B. Daniels. COLD SLAW DRESSING. Mix the yolks of 4 eggs, i teaspoonful of mustard,

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