Cold Slaw

Ingredients

• a firm white head of cabbage
• two eggs
• one heaping teaspoon of salt
• one heaping teaspoon of sugar
• not quite half an even teaspoon of mustard
• two dashes of black pepper
• a little less than half a teacup of vinegar
• one dash of cayenne pepper
• one scant tablespoon of olive oil
• one teaspoon of butter
• one tablespoon and a half of rich milk or cream

Method

1. 1

   Chop the cabbage fine.

2. 2

   For the dressing, beat eggs with salt, sugar, mustard, and pepper.

3. 3

   Gradually add vinegar while stirring.

4. 4

   Heat in a double boiler until thick.

5. 5

   Add cayenne, olive oil, butter, and cream.

6. 6

   Pour over cabbage and mix.

Nutrition per serving

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 84. The excerpt below is the record exactly as published.

COLD SLAW Select a firm white head of cabbage. Cut out the core, chop it even and quite fine. In chopping take out the hard pieces. This slaw should always be chopped, not shaved. For the dressing break two eggs into a small saucepan. Put into them one heaping teaspoon of salt, one heaping teaspoon of sugar, not quite half an even teaspoon of mustard and two dashes of black pepper. Stir this together and beat the egg a little. In order not to cook the egg, add gradually (stirring all the time) a little less than half a teacup of vinegar. If the vinegar is sharp, weaken it by pouring in a little water. Stir all together. Set the saucepan into another containing warm water. Let the water gradually come to boil. Stir constantly with a tablespoon, to prevent the eggs curdling. Cook until it is quite thick. This done, take it from the water. Add one dash of cayenne pepper if you like it, and one scant tablespoon of olive oil, one teaspoon of butter, and one tablespoon and a half of rich milk or cream

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