Cream Slaw
From The household cook book, 1902
Serves 6
If kept in a cool place, will be nice for 1 or 2 days.
Presented as published in 1902. 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 cook book (1902) by Smiley, James B[ethuel],, page 158. The excerpt below is the record exactly as published.
CREAM SLAW — Chop a head of cabbage fine and sprinkle on a little salt; let it stand while you make the cream. Mix well together, and cook slowly until quite smooth and creamy, 1 table- spoon flour, 1 egg, 1 tablespoon butter, 1 tablespoon sugar, -| teacup vinegar, ^ teacup sweet milk or cream
Cook this with the app: pantry check, scaling, and the assistant.