Dressed Cabbage

Ingredients

• One small teacup of vinegar
• one egg
• two tablespoon of sugar
• one teaspoon of salt
• butter half the size of an egg

Method

1. 1

   Beat egg, mix with other ingredients over heat, stir until boiling, cool, and pour over chopped cabbage.

As published

This recipe was extracted from The new home cook book (1896), page 71. The excerpt below is the record exactly as published.

two tablespoons of sugar or molasses, and bake in a moderate oven six hours; they should be very moist when first put into the oven, or they will grow too dry in baking ; do not forget the sweetening if you want Yankee baked beans. LIMA BEANS. Shell and put into cold water and let them stand awhile ; then drain and put them into boiling water and cook until tender. Pour off the water and season with a little rich milk, butter, pepper and salt, and let them simmer in this dressing a few minutes before serving. Soak dried Lima beans over night, and allow them over two hours for cooking next day for dinner. STRI]^G BEANS. The yellow butter bean is the preferred variety. Cut off each end and the strings from both sides of the pod; then cut the beans in strips lengthwise or across ; put into boiling water and cook until perfectly tender. It is well to allow two or three hours to these, as they can be kept hot if done before you wish to serve them. Before send- ing to the table drain them and pour over them one-half a teacup of rich milk or cream, and season with butter, pepper and salt. GEEEN PEAS. Shell and put into boiling water, cook from thirty to thirty-five minutes ; drain and season with rich milk or cream, butter, pepper and salt; some cooks also add a VALUABLE RECIPES. 175 little flour or corn starch to thicken the gravy, but which should be used very sparingly, not more than a teaspoon. Be sure the peas are young ; old peas are fit for nothing but soup. ASPAEAGUS. Cut off the green ends, and chop up the remainder of the stalks ; boil until tender, and season with salt and pepper; have ready some toasted bread in a deep dish; mix together equal parts of flour and butter to a cream ; add to this slowly, enough of the asparagus water or clear hot water, to make a sauce ; boil this up once ; put the asparagus on the toast, and pour over all the sauce. BAKED CABBAGE. Boil a cabbage, then put in a colander and drain it until perfectly dry ; then chop fine ; put in pepper, salt and a little cream, and put in an earthern baking pan, and into the oven. Bake one hour. COLD SLAW. One-half a head of cabbage chopped fine ; rub to a paste the yolks of three hard boiled eggs ; add a table- spoon of melted butter, one teaspoon of dry mustard, one tablespoon of sugar, and one gill of vinegar; mix thor- oughly with the cabbage, and garnish with the whites of eggs cut in rings. DKESSED CABBAGE. Mrs. B. J. Seward. One small teacup of vinegar, one egg, two tablespoonj^ 176 THE HOME COOK BOOK. of sugar, one teaspoon of salt, and butter half the size of an egg

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