Cabbage with Rice and Nuts
From The Times cook book, no. 2, 1905
Serves 2
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 154. The excerpt below is the record exactly as published.
ABBAGE, WITH RICE AND NUTS. Mrs. D. F. Murphy, 233 Thome sr.— Select a nice head of cabbage; take off the outer leavea; have a kettle of boiling water with a little salt In It; put the cabbage m whole; partially cook It; take It out; have ready a cup of boiled rice and a cup of blanched English walnuts
Cook this with the app: pantry check, scaling, and the assistant.