Hot Slaw

Ingredients

• One quart cabbage cut fine
• One and one-half tablespoons of meat fryings or lard and butter
• One-fourth cup vinegar
• two tablespoons of sugar
• salt and pepper to taste
• one egg
• one and one-half tablespoons of sour cream or one-half cup sweet milk

Method

1. 1

   Cook cabbage in meat fryings or lard and butter for about half an hour until tender.

2. 2

   Add beaten egg mixed with sour cream or milk.

3. 3

   Place over fire to thicken by adding a little flour and water mixed together.

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 12. The excerpt below is the record exactly as published.

Hot Slaw One quart cabbage cut fine. One and one-half tablespoons of meat fryings or lard and butter. One-fourth cup vinegar (if strong dilute with two-third cup of water), two tablespoons of sugar, salt and pepper to taste. Cook about one-half hour, or until tender. Then add one egg beaten to which has been added one and one-half tablespoons of sour cream or one-half cup sweet milk

Cook this with the app: pantry check, scaling, and the assistant.