Delicate Cabbage
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
This is a good dish to serve with corned meats.
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 49. The excerpt below is the record exactly as published.
DELICATE CABBAGE. Eemove all defective leaves, quarter and cut as for coarse slaw, cover well with cold water, and let remain several hours before cooking, then drain and put into pot with enough boiling water to cover; boil until thoroughly cooked (which will generally require about forty-five min- utes), add salt ten or fifteen minutes before removing from fire, and when done, take up into a colander, press out the water well, and season with butter and pepper
Cook this with the app: pantry check, scaling, and the assistant.