Cold Slaw, No. 1
From Virginia Cookery-book, 1884
Serves 6
Dressing lasts for two dishes.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 76. The excerpt below is the record exactly as published.
Four eggs broken raw and beaten very light ; then stir in one teaspoonful and a half of mustard, one of bruised celery-seed, half a one of turmeric, and half a cup of sugar. Pour one pint of boiling vinegar on the eggs, and stir 'oefty rapidly ; then return it to the fire and boil, stir- ling all the while, until it thickens to the consistency of custard. Meanwhile, have a large head of cabbage
Cook this with the app: pantry check, scaling, and the assistant.