Cream Slaw
From The Rural cook book, 1907
Serves 4
Should not be made too long before serving for best taste.
Presented as published in 1907. 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 Rural cook book (1907), page 140. The excerpt below is the record exactly as published.
Cream Slaw. — Cut a small half head of white, tender cabbage on a flaw cutter (or fine, with a sharp knife) ; sprinkle a very little black pepper over it, and add one-third of small teaspoonful of salt. Have ready a small half pint of thick sweet cream ; add to this three even tahlespoonfuls of granulated sugar; stir until dissolved, then whip this to a stiff froth, adding gradually two and a half tahlespoonfuls of good vinegar
Cook this with the app: pantry check, scaling, and the assistant.