Escalloped Cabbage
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 73. The excerpt below is the record exactly as published.
Escalloped Cabbage. Cut one-half boiled cabbage quite fine. Season with salt, pepper and dash of cayenne. Mix with cup of thin white sauce, and put into buttered baking-dish. Cover with buttered crumbs
Cook this with the app: pantry check, scaling, and the assistant.