Cabbage with Cream

Ingredients

• a solid, small-sized head of cabbage
• a pint of boiling water
• half a pint of new milk
• a large teaspoonful of either wheat or rice flour
• salt
• pepper

Method

1. 1

   Remove outer leaves and cut cabbage fine.

2. 2

   Cook in boiling water for 10 minutes, drain, then add milk.

3. 3

   Stir in flour, salt, and pepper, and serve when it boils.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 127. The excerpt below is the record exactly as published.

CABBAGE WITH CREAM. Remove the outer leaves from a solid, small-sized head of cabbage, and cut the remainder as fine as for slaw. Have on the fire a spider or deep skillet, and when it is hot put in the cut cabbage, pouring over it right away a pint of boiling water. Cover closely and allow it to cook rapidly for ten minutes. Drain off the water and add half a pint of new milk, or part milk and cream ; when it boils, stir in a large teaspoonful of either wheat or rice flour moistened with milk ; add salt and pepper

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