Cold Slaw

Ingredients

• 1 quart cut cabbage
• ½ cupful cream
• 2 tablespoonfuls vinegar
• 2 eggs
• 1 teaspoonful salt
• 1 tablespoonful butter
• a little pepper

Method

1. 1

   Boil vinegar, then mix beaten eggs with cream and butter, stirring into boiling vinegar until smooth.

2. 2

   Add pepper and salt, pour over cabbage while hot, and let cool.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 57. The excerpt below is the record exactly as published.

Cold Slaw — To 1 quart cut cabbage, use ^ cupful cream (either sweet or sour), 2 table- spoonfuls vinegar, 2 eggs, 1 teaspoonful salt, 1 tablespoonful butter and a little pepper; put the vinegar on to boil, add the beaten eggs to the cream and butter, and stir these into the boiling vinegar till the butter is melted and the whole mass smooth and creamy; add the pepper and salt and pour, while hot, over the cabbage; when cold, it is ready for use. Lobster Salad — Clean thoroughly some let- tuce, endives and beetroots, cut them up and mix them with the following dressing: 4 table- spoonfuls oil, 2 tablespoonfuls vinegar

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