vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fried Cabbage
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 319. The excerpt below is the record exactly as published.
FRIED CABBAGE. Chop one firm head of cabbage till fine. Put it into a kettle and add one teacupful of water, salt and pepper. Let boil till tender, add butter the size of an ^^'g and with the cover off let the cabbage fry a light brown, adding a little sugar and two tablespoonfuls of vinegar
Cook this with the app: pantry check, scaling, and the assistant.