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Cabbage Salad No. 2

Name: Cabbage Salad No. 2
Yield: 8 servings
Ingredients: two quarts of finely chopped cabbage; two level teaspoonfuls of salt; two of white sugar; one of black pepper; one of ground mustard; the yolks of four hard boiled eggs; half a cupful of butter; a teacupful of good cider vinegar

From The century cook book, 1894

Serves 8

Presented as published in 1894. 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 The century cook book (1894) by Jennie A. Hansey, page 50. The excerpt below is the record exactly as published.

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

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