Cole Slaw of Red Cabbage a la Rydberg
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Serve with fish or cold meat.
Presented as published in 1924. 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 Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 51. The excerpt below is the record exactly as published.
Cole Slaw of Red Cabbage a la Rydberg “Cole Slaw ” ( Salade ) de Choux a la Rydberg Secure a solid white cabbage, size according to wanted, also a fine-grained red cabbage; cut a piece about six inches around from the top of the cabbage. After first taking off the outside leaves, cut and scoop it out from the top, leaving a shell of the head for the filling; leave it in ice-water until it becomes crisp, time about thirty minutes, take out of the water and wipe it dry. Glaze it with dissolved Cox’s gelatine; hedgehog it with cloves; drip some aspic on the cloves to make them glossy and sprinkle the whole head with finely chopped parsley and fill. Shred the part of the cabbage that is scooped out for decoration; put it in French dressing
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.