Hot Slaw
From Jane Hamilton's recipes, 1909
Can be made richer with additional cream.
Presented as published in 1909. 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 Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 17. The excerpt below is the record exactly as published.
HOT SLAW. To one quart of fine shredded cabbage put half a pint of boiling water and two (76) JANE HAMILTON'S RECIPES teaspoonfuls of flour; boil it for fifteen min- utes, then stir in a slice of butter and pepper and vinegar or vinegar and mustard ; season with salt. To this same quantity of cab- bage shredded fine and boiled an hour and a half put half a pint or more of cream
Cook this with the app: pantry check, scaling, and the assistant.