Cold Slaw

Name: Cold Slaw
Ingredients: Chop or shred a small white cabbage; one tablespoonful of oil; four of vinegar; a teaspoonful of made mustard; the same quantity of salt; half as much pepper; three tablespoonfuls of minced celery

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 62. The excerpt below is the record exactly as published.

COLD SLAW. Chop or shred a small white cabbage. Prepare a dress- ing in the proportion of one tablespoonful of oil to four of vinegar, a teaspoon fnl of made mustard, the same quantity- of salt and sugar, and half as mnch pepper. Pour over the. salad, adding, if you choose, three table spoonfuls of minoed celer

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