Cold Slaw

Ingredients

• half a small solid head of cabbage
• a piece of butter the size of an egg
• a heaping teaspoonful of flour
• half a pint of milk
• an egg beaten in it
• half a cup of cold vinegar
• a little salt
• a little pepper

Method

1. 1

   Shave cabbage finely.

2. 2

   Melt butter, stir in flour until smooth, add milk and beaten egg, stir until thick.

3. 3

   Incorporate cabbage, add salt and vinegar, mix well, and set aside for half an hour before serving.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 62. The excerpt below is the record exactly as published.

Cold Slaw. Shave very fine half a small solid head of cabbage ; melt in a pan a piece of butter the size of an egg, stir in it a heaping teaspoonful of flour ; when perfectly smooth, add half a pint of milk, with an egg beaten in it ; stir over the fire until very thick and beginning to boil, then $et it off&ni stir in the cab- bage ; when thoroughly incorporated with the sauce, add a little salt and half a cup of cold vinegar^ stir well until all mixed, put it in the dish you will serve it in, dust a little pepper

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