Cold Slaw

Ingredients

• Select the finest head of bleached cabbage
• seasoning it well with salt and pepper
• a dressing made as for cold slaw

Method

1. 1

   Cut cabbage into shreds and season.

2. 2

   Serve with dressing mixed in and garnish with hard-boiled egg slices.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 109. The excerpt below is the record exactly as published.

cold slaw and turn over the whole. Very fine. CRAB SALAD. Boil three dozen hard-shell crabs twenty-five minutes ; drain and let them cool gradually ; remove the upper shell and the tail, break the remainder apart and pick out the meat carefully. The large claws should not be forgotten, for they contain a dainty morsel, and the creamy fat attached to the upper shell should not be overlooked. Line a salad bowl with the small white leaves of two heads of lettuce, add the crab meat, pour over it a “ Mayonnaise ” garnish with crab claws, hard-boiled eggs and little mounds of cress leaves, which may be mixed with the salad when served. COLD SLAW. Select the finest head of bleached cabbage — that is to say, one of the finest and most compact of the more delicate varieties ; cut up enough into shreds to fill a large vegetable dish or salad bowl — that to be regu- lated by the size of the cabbage and the quantity required ; shave very fine and after that chop up, the more thoroughly the better. Put this into a dish in which it is to be served, after seasoning it well with salt and pepper. Turn over it a dressing made as for cold slaw

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