Cabbage Salad No. 1

Ingredients

• half of a medium sized head of cabbage
• four teaspoonfuls of celery seed
• the yolks of two eggs
• a teaspoonful each of sugar
• a teaspoonful of butter
• a teaspoonful of pepper
• two-thirds of a cupful of vinegar

Method

1. 1

   Chop the cabbage finely, add celery seed or chopped celery.

2. 2

   Beat the yolks of eggs, add sugar, butter, and pepper, then vinegar.

3. 3

   Heat until thickened, cool, and pour over the cabbage.

4. 4

   Mix well.

Nutrition per serving

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 50. The excerpt below is the record exactly as published.

Cabbage Salad No. 1. Chop half of a medium sized head of cabbage very fine; add four teaspoonfuls of celery seed, or one head of celery cut fine. Beat in a bowl the yolks of two eggs, and add a teaspoonful each of sugar, butter, pepper, made mustard, and add two-thirds of a cup- ful of vinegar; set the bowl in hot water and stir until it thickens; set aside, and when cold, pour over the cabbage, and mix well. Cabbage Salad No. 2. Take two quarts of finely chopped cabbage, and season with two level teaspoonfuls of salt, two of white sugar, one of black pepper, one of ground mustard; rub the yolks of four hard boiled eggs until smooth; add half a cupful of butter slightly warmed; mix thoroughly with the cabbage; then add a teacupful of good cider vinegar. Serve with whites of eggs, sliced and placed on the salad. Cabbage Salad No. 3. One medium sized head of cabbage chopped fine ; pepper and salt to taste. For a dress- ing beat the yolks of two eggs, add two tablespoonfuls of melted butter, and beat again; then add a teacupful of thick sour cream, two tablespoonfuls of sugar and half a cup- ful of vinegar, and beat for three minutes; pour on the cabbage, and mix. Cucumber Salad. Needed: One large or two small cucumbers, ^ teaspoonful of pepper and Salt mixed, i table- spoonful of best French vinegar, 3 tablespoonfuls of pure salad oil. Peel and slice the cucumber as finely as possible, sprinkle the pepper and salt over it; add vinegar and salt in the above proportions a moment before using. Salads 8 1 Bean Salad. String young beans, cut into inch lengths and boil in salt and water until tender, drain well, and to a quart of beans, add a chopped onion; take three tablespoon- fuls of vinegar, two of salad oil, or melted butter, salt and pepper to taste. Beat the vinegar and oil together, add the seasoning, and pour over the beans and onions; mix well, and set away for an hour or two before using. Asparagus Salad. Drain the asparagus after taking it from the can, or if fresh, boil until tender in salted water, and dress like string bean salad. Potato Salad. Cut in half inch cubes two quart of cold boiled potatoes, a large Spanish onion, two heads of celery, and four hard boiled eggs; season with salt, pepper, and a little cayenne. Put in a stewpan a Asparagus. lump of butter the size of an t%g\ and when melted, add a tablespoonful of flour; cook, but do not brown; then add a cupful of milk or water. Beat the yolks of two eggs with a tablespoonful of sugar and a teaspoonful of mustard; add two-thirds of a cupful of vinegar

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