Cold Slaw, No. 2

Ingredients

• Select the finest heads of bleached cabbage
• Boil four eggs until hard
• a cup of sweet cream
• two table-spoonfuls of mixed mustard
• one heaping table-spoonful of sugar
• a teaspoonful of salt
• a quarter of a pound of butter
• half a teacupful of good vinegar

Method

1. 1

   Shred cabbage finely.

2. 2

   Mix yolks with cold water, then add cream, mustard, sugar, butter, and salt.

3. 3

   Heat sauce until boiling, pour over cabbage, and add vinegar.

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.

CoMJ Slaw, No. 2. Select the finest heads of bleached cabbage — ^that is to say, those that are firmest and most compact of the more delicate varieties; cut up enough into shreds to fill a large vegetable-dish of salad-bowl — the number of heads to be regulated by the site of the cabbage and the quan* 156 VIRGINIA COOKERJBOOK. tity required ; shave very fine, and after that chop up — the more thoroughly the better. Boil four eggs until hard; mix the yolks smoothly with a little cold water, and gradually add to them a cup of sweet cream, two table-spoonfuls of mixed mustard, one heaping table- spoonful of sugar, a teaspoonful of salt, a quarter of a pound of butter, and a little pepper, if you choose. Place all these ingredients, mixed together in a small stewpan, over the fire ; put the cabbage in the dish in which it is to be served ; let the sauce come to a boil ; pour it hot over the cabbage, and, lastly, add half a teacupful of good vinegar

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