Cream Cabbage

Ingredients

• One-half cup of white sugar
• one-half cup of good vinegar
• one cup of thick cream
• one teaspoonful of salt
• piece of butter the size of an egg
• a little cayenne pepper

Method

1. 1

   Stir all together, except the cream, put the mixture into a sauce-pan, and stir until it boils; then add the cream, and let it boil.

2. 2

   Pour it over the cabbage while hot.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 48. The excerpt below is the record exactly as published.

cream. CABBAGE SALAD OR COLD SLAW. Shave a head of white cabbage very fine. For one quart of slaw, take the yolks of three eggs, beat them well, stir into them one tumbler and a half of good vinegar, two teaspoonfuls of loaf SALADS, 81 sugar, piece of "butter the size of a walnut, one teaspoonful of mixed mustard, salt and pepper to taste. Mix all together with the yolks, and put into a stew-pan. When boiling hot, add the cabbage, and stew five minutes. Toss it frequently from the bottom with a silver fork. Dish the slaw and set it where it will become perfectly cold — on ice if possible. Add one coffeecupful of thick cream just before serving, stirring it with a silver fork. If the vinegar is very strong, use less in proportion. CRKAM CABBAGE. One-half cup of white sugar, one-half cup of good vinegar, one cup of thick cream, one teaspoonful of salt, piece of butter the size of an egg, a little cayenne pepper

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