vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Creamed Cabbage
From Buckeye cookery, 1892
Serves 6
Milk can be used instead of cream.
Presented as published in 1892. 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 Buckeye cookery (1892), page 188. The excerpt below is the record exactly as published.
CREAMED CABBAGE. Slice as for cold slaw and stew in a covered sauce-pan till ten. der ; drain it, return to sauce-pan, add a gill or more of rich cream, one ounce of butter, pepper and salt to taste; let simmer two or three minutes, then serve. Milk may be used by adding a little ree more butter; or have a deep spider hot, put in sliced cabbage, pour quickly over it a pint of boiling water, cover close and cook for ten minutes, then pour off water and add half pint of rich milk. When i the milk boils, stir in a tea-spoon of flour
Cook this with the app: pantry check, scaling, and the assistant.