Dutch Cooked Slaw

Ingredients

• hard medium sized cabbage
• water
• 1-4 cup butter
• 1-2 teaspoon salt
• 2 level tablespoons flour
• 1-4 teaspoon black pepper
• 2 tablespoons sugar
• 1 cup top milk
• 2 tablespoons vinegar

Method

1. 1

   Shred a hard medium sized cabbage.

2. 2

   Cook in small amount of water until tender.

3. 3

   Drain off water.

4. 4

   Add 1-4 cup butter, 1-2 teaspoon salt, 2 level tablespoons flour, 1-4 teaspoon black pepper, 2 tablespoons sugar, and 1 cup top milk.

5. 5

   Stir constantly until it boils.

6. 6

   When thick add 2 tablespoons vinegar and remove at once from fire and pour into serving dish.

As published

This recipe was extracted from Old-time recipes (1947) by Esther Wray, page 6. The excerpt below is the record exactly as published.

DUTCH COOKED SLAW Shred a hard medium sized cabbage. Cook in small amount of water until tender. Drain off water. Add 1-4 cup butter, 1-2 teaspoon salt, 2 level tablespoons flour, 1-4 teaspoon black pepper, 2 tablespoons sugar, and 1 cup top milk. Stir constantly until it boils. When thick add 2 tablespoons vinegar

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