Cold Slaw

Ingredients

• a quart of finely chopped cabbage
• half a pint of strong vinegar
• a piece of butter (size of a hickory nut)
• a teaspoonful of strong mustard
• half the same of pepper
• two well-beaten eggs
• three tablespoonfuls of sweet cream

Method

1. 1

   Sprinkle chopped cabbage with salt and let stand for an hour.

2. 2

   Drain brine, add vinegar, butter, mustard, and pepper.

3. 3

   Boil and stir in eggs and cream.

4. 4

   Pour hot over cabbage and serve cold.

As published

This recipe was extracted from The housekeeper's companion (1883), page 125. The excerpt below is the record exactly as published.

Cold Slaw. — Sprinkle a quart of finely chopped cabbage with salt, and let it stand an hour; drain off the brine into a saucepan; pour half a pint of strong vinegar, a piece of butter (size of a hickory nut), a teaspoonful of strong mustard (after it has been stirred with water), and half the same of pepper; when it boils stir in two well-beaten eggs, and three table- spoonfuls of sweet cream

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