Cabbage With Cream

Ingredients

• a well-blanched cabbage
• two ounces of butter
• a good pinch of salt
• half a pinch of pepper
• the third of a pinch of grated nutmeg
• a tablespoonful of flour
• a cupful of cream

Method

1. 1

   Chop cooled, blanched cabbage and place in a saucepan with butter.

2. 2

   Season with salt, pepper, and nutmeg.

3. 3

   Add flour, stir well, and moisten with cream.

4. 4

   Reduce until well incorporated, about forty-five minutes.

5. 5

   Arrange on a hot dish and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 233. The excerpt below is the record exactly as published.

Cabbage With Cream. — Drain, and let cool a well-blanched cab- bage (No. 917); chop it up, and place it in a saucepan with two ounces of butter, seasoning with a good pinch of salt, half a pinch of pepper, and the third of a pinch of grated nutmeg; add a tablespoonful of flour, stir well, and moisten with a cupful of cream

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