Escalloped Cabbage

Ingredients

• cabbage
• Two well-beaten eggs
• 3 tablespoons of cream
• 1 dessertspoon butter
• pepper
• salt

Method

1. 1

   Chop cooked cabbage, place in a buttered baking dish, pour over dressing made with eggs, cream, butter, pepper, and salt.

2. 2

   Bake until chestnut brown.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 87. The excerpt below is the record exactly as published.

1 dessertspoon butter, pepper and salt to taste. When tolerably cook- ed and ready to serve, add 4 well-beaten eggs; allow them to re- main 3 minutes, stirring same way. Turn out on a hot platter. Cucumbers. Peel cucumbers and cut in slices lengthwise, boil in salted water until tender. Drain off water, and serve with a cream sauce. Fried Cucumbers. Pare and cut cucumbers in thick slices lengthwise. Wash and dry on a cloth. Dredge with flour ; add pepper and salt. Put 2 table- spoons of butter in frying pan, brown on both sides. Serve hot. Fried Parsnips. Boil parsnips in hot salted water until tender; scrape and cut into long slices. Dredge pieces with flour, fry in hot lard or drip- ping a chestnut brown. Drain and serve. Parsnips may be boiled and mashed as potatoes, seasoned with butter, pepper and salt, or made in round cakes and fried. Rhubarb. Take 2 bunches of rhubarb ; peel and cut into cubes. Wash in cold water ; put in saucepan with 1 tablespoon of cold water, and 1 heaping pint of sugar. Cook until tender, stirring often ; serve witli meats or as a vegetable. Salsify Patties. Take 2 bunches of salsify ; if tender scrape it ; but if tough peel 148 KENTUCKY RECEIPT BOOK. it, and soak in cold water 1 hour, then put in saucepan with cold water. When half done add a little salt ; when well done mash fine. Season with 1 tablespoon of butter, 2 tablespoons of cream salt and pepper. Make into round cakes, sprinkle with flour, and fry in hot bacon grease, or butter, a chestnut brown. Boston Baked Beans. Put 1 quart of beans to soak at night; next morning drain off the water, put them into a kettle, cover with water, let sinmier until tender ; just before removing from the fire, add 2 tablespoons of mo- lasses, with ^ teaspoon of soda. Then put beans in baking jar, with 1 pound of fat pickled pork. Let bake in a moderate oven until dinner is ready to serve. If pork is not salty, can add a little more salt to the beans. Hot Lettuce. Fry several slices of ham, then remove from skillet. Add a little hot water to gravy with 1 teaspoon of vinegar, a pinch of dry mustard, pepper and salt. Stir a few minutes until hot, add lettuce lightly chopped, and leave for a few minutes to heat, then serve. Potato Puffs. Two cups of mashed Irish potatoes, 1 tablespoon butter, % cup milk, 2 tablespoons flour, 2 eggs, a pinch of salt. Mix the whole thoroughly until light ; while hot shape in balls size of an egg. Have a thin sheet buttered, and place on the balls ; as soon as done, brush over with beaten egg and brown in oven. Slip a knife under balls and slide upon a hot platter. Garnish with parsley and serve. Vegetable Hash. Chop coarsely any vegetables left from a boiled dinner, such as potatoes, cabbage or beans, dust with pepper. Put in saucepan 1 des- sertspoon butter, when it melts, shake so as to grease side of the pan, then add chopped vegetables, with 2 tablespoons of hot water. Cover, and leave for 5 minutes, then uncover, and stir frequently. Serve hot. Baked Beets. Wash beets, and put in oven to bake, turn often with a spoon. When done, remove skin, and cut in slices. Serve with meRed but- ter, pepper and salt. Fried Salsify. Scrape salsify, cut in round pieces and put in cold water 2 hours. Drain and stew until tender, mash fine, beat 1 egg and add 1 teacup of milk, a little flour, the salsify, pepper and salt. Make in little cakes, roll in beaten eggs, then flour, and fry in hot fat a chestnut brown. KENTUCKY RECEIPT BOOK, 149 Fried Bananas. Peel bananas, slice them lengthwise, put in frying pan, 1 heap- ing tablespoon of butter; when melted, put in the bananas; fry a chestnut brown. Put on a hot dish, sprinkle with powdered sugar, serve for breakfast or tea. Stuffed Egg Plant. Eemove pulp from egg plant and soak in cold water with 1 tablespoon of salt, 1 hour. Boil egg plant until tender; cut shell lengthwise; when egg plant is done mash fine, season with butter, pepper and salt, then fill the shell with the mixture, and put on top bread crumbs and bits of butter ; set in the oven to brown. Egg Plant. Remove the peel and cut in slices; place in cold salt water for half an hour. Dip each slice in a batter made with 1 egg well beaten, enough sweet milk and flour to make a batter; add the sliced egg plant ; fry a chestnut brown. Spaghetti. Two pounds of chuck roast, 1 can tomatoes, 1 can champignons, 1 pint water, 1 large handful imported spaghetti, 1 pound New York cream cheese, 1 large onion, butter size of a walnut. Cut meat in small pieces. Put butter in skillet, add the onion chopped fine, then the meat, fry carefully so as not to bum onion. Put the tomatoes in skillet with the water and the champignons with their liquor. Re- move meat from skillet, add a little hot water, and then pour in with the tomatoes, also add the meat. Season highly with salt and pep- per and let it simmer for 3 hours. Boil the spaghetti in hot salted water until done, then drain. Take a large meat platter and put first the spaghetti then grated cheese, alternating until all is used. Pour the tomato dressing over this. Place platter in oven long enough to melt the cheese but not bake it. Escalloped Cabbage. When cabbage is done, chop fine, put in a buttered baking dish and pour over this dressing : Two well-beaten eggs, 3 tablespoons of cream, 1 dessertsvoon butter, pepper and salt

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