vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Choux a la Creme (Creamed Cabbage)
From The household gas cookery book, 1900
Serves 1
Presented as published in 1900. 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 household gas cookery book (1900) by Helen Edden, page 70. The excerpt below is the record exactly as published.
oux a la Creme (or Creamed Cabbage). — Take three fresh cabbages with good hearts. Wash, clean, and trim, and boil in salted water until quite soft. Take them out, and let them drain through a colander, squeezing out all the moisture. Into a stewpan place two ounces of fresh butter. When this has melted, place in the cabbage; let it be thoroughly heated. Add a little cream
Cook this with the app: pantry check, scaling, and the assistant.