Creamed Cabbage
From Use and preparation of food, 1919
Presented as published in 1919. 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 Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 26. The excerpt below is the record exactly as published.
CEEAMED CABBAGE. Cut cabbage into small pieces and cook uncovered in salted boiling water until tender. Drain oft the water concentrate, if necessary, and use as the basis of wliite sauce. Place the cabbage in layers in a baking dish, alternating with sauce ; cover with buttered crumbs
Cook this with the app: pantry check, scaling, and the assistant.