Grandmother's Cold-Slaw
From The national course in home economics, 1917
Serves 6
A very simple and old-fashioned way of making cold slaw.
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 334. The excerpt below is the record exactly as published.
GRANDMOTHER'S COLD-SLAW. A very simple and old-fashioned way of making c©ld slaw is to cut the cabbage right across, as thin as possible. Let it stand in cold water five minutes. Drain and crisp it by dipping it into the water three timeSj then picking it over and drying it by laying it in a thin towel in the ice- box. Then pour over a cold-slaw dressing
Cook this with the app: pantry check, scaling, and the assistant.