Cabbage Salad or Cold Slaw

Ingredients

• Shave a head of white cabbage very fine
• the yolks of three eggs
• one tumbler and a half of good vinegar
• two teaspoonfuls of loaf sugar
• piece of butter the size of a walnut
• one teaspoonful of mixed mustard
• salt and pepper to taste

Method

1. 1

   Mix all together with the yolks, and put into a stew-pan.

2. 2

   When boiling hot, add the cabbage, and stew five minutes.

3. 3

   Toss it frequently from the bottom with a silver fork.

4. 4

   Dish the slaw and set it where it will become perfectly cold.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 48. The excerpt below is the record exactly as published.

CABBAGE SALAD OR COLD SLAW. Shave a head of white cabbage very fine. For one quart of slaw, take the yolks of three eggs, beat them well, stir into them one tumbler and a half of good vinegar, two teaspoonfuls of loaf SALADS, 81 sugar, piece of "butter the size of a walnut, one teaspoonful of mixed mustard, salt and pepper to taste

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