Cold Slaw
From Home dissertations, 1891
Presented as published in 1891. 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 Home dissertations (1891) by Tilton, E. Stevens Mrs., page 115. The excerpt below is the record exactly as published.
COLD SLAW. Remove the outer green leaves from a firm head of white cabbage, cut the cabbage through the centre, cut out the tough stalk, put the cabbage into a large pan of salted cold water
Cook this with the app: pantry check, scaling, and the assistant.