Cold Slaw

Ingredients

• Wash a fine head of white cabbage, of medium size
• half a cupful of vinegar
• half a cupful of water
• two tablespoonful of butter
• half a saltspoonful of white pepper
• a level teaspoonful of salt
• the yolks of four raw eggs

Method

1. 1

   Put cabbage in a saucepan with vinegar, water, butter, pepper, and salt.

2. 2

   Let boil, then stir in the yolks of eggs until smooth and pour over cabbage.

As published

This recipe was extracted from The New century cook book (1899), page 39. The excerpt below is the record exactly as published.

Cold Slaw. One small head of cabbage chopped very fine, two-thirds of a cup of vinegar, two-thirds of a cup of rich cream, two tablespoons of sugar, salt and pepper to taste. Put vinegar in large dish, add salt, pepper and sugar, then add cream, stirring all the time, beat until frothy, then add cabbage. Mrs. Mary McCreary. Cold Slaw. Wash a fine head of white cabbage, of medium size, in plenty of cold water and cut in thin slices. Put in a porcelain lined saucepan over the fire, half a cupful each of vinegar and water, two tablespoonful of butter, half a saltspoonful of white pepper, and a level teaspoonful of salt, and let them just begin to boil, then draw the saucepan to the side of fire where its con- tents will not boil, stir in the yolks of four raw eggs

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