Escalloped Cabbage with Tomato
From Principles of food preparation, 1914
Presented as published in 1914. 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 Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 10. The excerpt below is the record exactly as published.
Escalloped Cabbage with Tomato Arrange alternate layers of cooked and well-seasoned cabbage and tomato sauce (see recipe) in a baking dish. Cover with buttered crumbs
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