Cream Cabbage
From Quaker recipes, 1954
Presented as published in 1954. 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 Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 59. The excerpt below is the record exactly as published.
CREAM CABBAGE One small head cabbage Boiling salted water Shred the cabbage fine. Cook 15 minutes in boiling salt water. Drain and place in baking dish alternately with white sauce, pepper, salt and butter. Cover top with buttered bread crumbs and bake until brown. White Sauce 2 tablespoons flour 1 cup scalded milk 2 tablespoons butter
Cook this with the app: pantry check, scaling, and the assistant.