Cole Slaw

Ingredients

• Select a small, firm head of cabbage
• 1/2 teaspoonful of salt
• 1/2 teaspoonful of mustard
• 2 teaspoonfuls sugar
• 1 egg lightly beaten
• 3 tablespoonfuls of melted butter
• 1/2 cupful of cream
• 1/4 cupful vinegar

Method

1. 1

   Soak the cabbage in cold water until crisp.

2. 2

   Then drain and mix with a salad dressing made by combining the ingredients in the order given, adding the vinegar slowly, and cook over hot water, stirring constantly, until the mixture thickens.

3. 3

   Strain, cool and add to the crisp cabbage.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 77. The excerpt below is the record exactly as published.

Cole Slaw Select a small, firm head of cabbage and slice very thinly. Soak in cold water until crisp. Then drain and mix with a salad dressing made by combining I/2 teaspoonful of salt, I/2 teaspoon- ful of mustard, 2 teaspoonfuls sugar, 1 egg lightly beaten, 3 tablespoonfuls of melted butter, % cupful of cream and i/4 cup- ful vinega

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