vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Dressing for Cold Slaw (Cabbage Salad)
From How we cook in Tennessee .., 1906
Serves 6
Either way is very fine.
Presented as published in 1906. 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 we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 62. The excerpt below is the record exactly as published.
Dressing for Cold Slaw (Cabbage Salad). — Beat up two eggs with two tablespoonfuls of sugar, add a piece of butter the size of half an egg, a teaspoonful of mustard, a little pepper, and lastly a teacup of vinegar. Put all these ingredients into a dish over the fire and cook like a soft custard. Some think it improved by adding half a cupful of thick sweet cream
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