Cold Slaw

Ingredients

• half a pint of cream
• half a pint of red pepper vinegar
• three eggs
• two heaping teaspoonfuls of English mustard
• a slice of fresh butter
• two gills of yellow sugar
• a sufficient seasoning of salt

Method

1. 1

   Cut up the cabbage in the usual manner.

2. 2

   Beat the eggs well and stir into the vinegar, then add mustard, salt, butter, and sugar.

3. 3

   Boil until the cream thickens slightly, then cool and pour over the cabbage.

4. 4

   Optionally, add cut celery for improvement.

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 17. The excerpt below is the record exactly as published.

COLD SLAW. *^ Cut up the cabbage, or rather shred it, in the usual manner ; take half a pint of cream and half a pint of red pepper vinegar; beat three eggs well and stir into the vinegar, also two heaping teaspoonfuls of English mustard, a sufficient seasoning of salt, a slice of fresh butter, and two gills of yellow sugar

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