Cole Slaw

Ingredients

• 2 eggs
• 1 cup of vinegar
• 1/2 teaspoon of mustard
• 2 tablespoons of sugar
• salt

Method

1. 1

   Boil all together, stirring constantly till it thickens.

2. 2

   Cut fine a large head of cabbage.

3. 3

   Add salt, let it stand 20 minutes, then pour over it the dressing and serve.

Nutrition per serving

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 59. The excerpt below is the record exactly as published.

. 1 teaspoon of mustard. Mix the dry ingredients with the butter. Add yolks of egg, then cream, and, lastly, vinegar. Cook over hot water until it thickens. Strain, if necessary, and chill. Cooked Salad Dressing (Mrs. Charles Forney.) 1 teaspoon of mustard. 1 heaping teaspoon of flour. % cup of sugar. % cup of vinegar. % cup of water. 1 scant teaspoon of salt. Mix well, cook until thick, remove from stove and beat into it a well beaten egg. When ready to serve stir into it % pint of beaten cream. 159 French Dressing 4 tablespoons of olive oil. 1 tablespoon of vinegar. % teaspoon of pepper. % teaspoon of salt. % teaspoon of mnstard. % teaspoon of Worcestershire sance. % teaspoon of onion juice. A dash of cayenne. Put all ingredients in a bottle, cork tightly and shake until a thick emulsion is made. A little Mandalay sauce or home-made catsup im- proves this dressing. Mayonnaise Dressing 2 eggs (yolks well beaten). 2 mustardspoons of mustard. % teaspoon of salt. 1 tablespoon of flour. A pinch of sugar and cayenne pepper. Eub all together until light, add % cup of sweet milk (sour cream is better) ; % cup of vinegar; if the vinegar is too strong dilute with water. Put over fire until it comes to a boil, stirring constantly. Kemove from fire and while hot add butter size of a large egg. Stir until melted and when cool, if liked, add salad oil to taste. This dressing, if covered closely, will keep a week in a cold place. 160 Mayonnaise Dressing (Mrs. Arthur Bailey.) The secret of making this kind of dressing is having the bowl and ingredients cold. Put the yolks of 3 raw eggs in a bowl, and add 14 tea- spoon of salt and dash of white pepper. Stir with a fork or spoon. Add the oil slowly, thin with a few drops of lemon juice or vinegar, then add more oil. Alternate in this way until you have used 1 pint of oil and dressing is thick and glossy. About 4 tablespoons of lemon juice or 3 of vinegar will be needed according to its acid- ity. Keep covered and on ice until needed. Cole Slaw (Mrs. Allison Mayhew.) 2 eggs. 1 cup of vinegar. % teaspoon of mustard. 2 tablespoons of sugar. Boil all together, stirring constantly till it thickens. Cut fine a large head of cabbage. Add % teaspoon of salt

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