vegetarianpescatariansoy-freefish-freeshellfish-free
Cream Slaw
From The household (of the Detroit free press), 1886
Serves 4
Presented as published in 1886. 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 The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 499. The excerpt below is the record exactly as published.
CREAM SLAW. One large cabbage cut very fine, pint vinegar, pint sweet cream, half cup sugar, teaspoonful flour, two eggs and a piece of butter the size of a walnut ; put vinegar, sugar and butter in a saucepan and let boil ; stir eggs, cream and flour, previously well mixed, into the vinegar, boil thoroughly and throw over the cabbage, previously sprinkled with one tablespoonful of salt, one of black pepper and one of mustard
Cook this with the app: pantry check, scaling, and the assistant.