Cream Cabbage
From Physical culture cook book, 1901
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 16. The excerpt below is the record exactly as published.
Cream Cabbage. — Slice half a good sized cabbage and put in boiling salted water; as soon as it boils put back on the stove to simmer for thirty minutes, when it' will be tender; drain and cover with a sauce made of one cup of milk, one tablespoonful of flour and one tablespoonful of butter and a little salt
Cook this with the app: pantry check, scaling, and the assistant.