Cold Slaw
From The Raleigh cook book, 1907
Chill before serving.
Presented as published in 1907. 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 Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 11. The excerpt below is the record exactly as published.
Cold Slaw.—Let the cabbage stand some time in cold or ice water. Slice very fine and season with salt and pepper. Mix the following dressing with the cabbage when ready to serve.
Cook this with the app: pantry check, scaling, and the assistant.