vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Cabbage
From Twentieth century home cook book, 1905
Serves 2
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 95. The excerpt below is the record exactly as published.
CREAM CABBAGE. Slice the cabbage, and cook in just water enough to prevent scorching; season to taste with salt and pepper. When done, drain off the water, ^'^^ TWENTIETH CENTURY HOME COOK BOOK. and pour over it a small cup of cream, piece of butter the size of an egg, and a small quantity of flour
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