Creamed Cabbage
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 26. The excerpt below is the record exactly as published.
Creamed Cabbage. Cook in salted water 2 small cabbages, previously picked, washed, and cut in quarters. When tender, drain and chop finely, put in a stew-pan with 2 to 3 oz. of butter, season with salt, pepper, and a little Savoy Cabbage. CABBAGE. 57 grated nutmeg. Stir with a wooden spoon over the fire for a few minutes. Lastly add a gill of cream
Cook this with the app: pantry check, scaling, and the assistant.