Creamed Cabbage

Ingredients

• a medium-sized head of cabbage
• 1 tablespoonful sugar
• Yb tablespoonful salt
• 1 tablespoonful butter
• 1 tablespoonful fiour
• 1 pint of hot milk
• 1 even teaspoonful salt
• 74 teaspoonf al white pepper

Method

1. 1

   Remove outer leaves from cabbage, cut into quarters, core, wash, and boil in water with sugar until done.

2. 2

   Add salt, simmer for 10 minutes.

3. 3

   Melt butter, add flour, stir and cook for 3 minutes; add hot milk and seasonings, cook for 5 minutes.

4. 4

   Drain cabbage, place in a hot dish, pour sauce over, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 320. The excerpt below is the record exactly as published.

Creamed Cabbage. — Remove the outer leaves from a medium- sized head of cabbage, cut the head into quarters ; core, wash, and place the cabbage in a saucepan, cover with boiling water, add 1 tablespoonful sugar, and boil till done ; add Yb tablespoonful salt, draw the saucepan to side of stove, let simmer 10 minutes. Fifteen minutes before serving melt 1 tablespoonful butter in a saucepan, add 1 tablespoonful fiour, stir and cook 3 minutes ; add 1 pint of 478 VEGETABLES. hot milk, 1 even teaspoonful salt, 74 teaspoonf al white pepper

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