Cabbage with Milk and Lemon

Ingredients

• a cup of hot milk or hot stock
• a tablespoonful of melted butter
• the juice of a lemon
• season with paprika
• season with salt

Method

1. 1

   Gut the cabbage in large pieces and cook until tender; change the water once.

2. 2

   Pour off the water, and when perfectly cold chop fine, season with paprika and salt, and put into a saucepan with a cup of hot milk or hot stock.

3. 3

   Cook till most of the liquid is cooked away; stir in a tablespoonful of melted butter and the juice of a lemon, and serve.

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 51. The excerpt below is the record exactly as published.

a cup of hot milk or hot stock. Cook till most of the liquid is cooked away; stir in a tablespoonful of melted butter and the juice of a lemon^ and serve. OCTOBER 28th "Pippin of my own grafting, with a dish of cara<* ways." — Shakespeare ("Henry IV."). CORE and pare some pippins; put in a shallow dish, the bottom of which is covered with water. Fill the cavities with sugar, mixed with grated lemon peel and a few caraway seed. Bake in a quick oven, basting often with the syrup. OCTOBER 29TH "Caroline . . . hastened to hand to her uncle's vast, revered, and, on the whole, worthy friend, a glass of wine and a plate of macaroons." — Chaslotte Bronte ("Shirley"). TO make macaroons, blanch, dry, and pound to a paste half a pound of almonds, with one teaspoonful of rose-water. Beat together the whites of three eggs and half a cupful of pow- dered sugar, adding the sugar slowly. 189 Put in half a teaspoonf ul of almond es- sence, then the pounded almonds, and add a tablespoonful of flour, if it is too soft to be shaped without. Roll with wet hands to the size of a walnut, flatten, place on buttered paper, and bake slowly. OCTOBER 30TH "Mfld and dulcet as the flesh of young pigs*" — Charles Lamb (''Essays of Elia")* UNLIKE other broiled meats, pork tenderloin should be cooked sev- eral minutes before it is eaten. Broil over a good fire for about twenty to twenty-five minutes, turn every two minutes. Lay upon a hot dish, sprinkle with salt and pepper and with lemon juice, and dot here and there with bits of butter. Cover closely and allow to stand for ten minutes before serving. Hot unsweetened apple-sauce should be passed with this dish, indigestible but good. igo OCTOBER 31ST "A collection of cooling refreshments, — ^wine, fruit, cakes." — Chaelotte BrontS ("Shirley"). TO make nut wafers, cream a quar- ter of a cup of butter, beat in one tgg and one cup of sugar, and keep beating till smooth. Add a scant teaspoonful of vanilla, or half a tea- spoonful of almond extract, and a cup- ful of chopped nuts. Then stir in one cup of well-sifted flour in which has been mixed a small teaspoonful of baking powder. Drop in small spoonfuls on a buttered pan and bake in hot oven. NOVEMBER ist "A smoking soup, here came in, borne by the smiling host. 'Behold a potage of my fashion I' says my landlord, laying down the dish." — ^Thack- eray ("The Virginians"). FOR pepper-pot soup, to three quarts of water put vegetables ac- cording to the season — ^in summer, peas, lettuce, and spinach; in winter, carrots, turnips, celery, and onions at any time of year. Cut them small and stew with two pounds of the neck of mutton or with a fowl till quite tender. On first boiling, skim. Half an hour 191 before serving add the meat of a lobster. Season with salt

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