Cold Slaw

Ingredients

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

Method

1. 1

   Wash the cabbage in cold water and cut it into thin slices.

2. 2

   In a saucepan, combine vinegar, water, butter, pepper, and salt, and bring to a boil.

3. 3

   Remove from heat and stir in the yolks of the eggs until smooth.

4. 4

   Pour the sauce over the cabbage and serve with roast meat or poultry.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 207. The excerpt below is the record exactly as published.

COLD SLAW. Wash a firai head of white cabbage of medium size, in plenty of cold water, and cut it in thin slices. Put in a porcelain-lined saucepan over the fire, half a cupful each of vinegar and water, two tablespoonfuls of butter, half a salt- spoonful of pepper, and a level teaspoonful of salt, and let them just begin to boil ; then draw the saucepan to the side of the fire, where its contents will not boil ; stir in the yolks of four raw eggs

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