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Hot Slaw
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
Presented as published in 1907. 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 Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 125. The excerpt below is the record exactly as published.
Hot Slaw Put some drippings into a deep frying pan, and when hot add finely shaved raw cabbage, and mix thoroughly. When the fat has become well mixed with the cabbage, cover the pan closely and set on the side of the range to simmer slowly until tender. The steam will furnish sufficient moisture, but if there is danger of scorching, add a very little hot water. About 15 minutes before serving add pepper, salt and vinegar
Cook this with the app: pantry check, scaling, and the assistant.