vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Hot Slaw
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 207. The excerpt below is the record exactly as published.
HOT SLAW. Carefully wash a head of firm cabbage, cut it in shreds, and put It. over the fire in salted boiling water, to boil only until tender, which will be in from five to twenty mmutes, according to the age of the cabbage ; then drain it, and serve it with a dressing made as follows : Melt together by gentle heat two tablespoonfuls of butter, half a cupful of rich cream, two tablespoonfuls of vinegar, and add them to the boiled cabbage ; season it palatably with salt
Cook this with the app: pantry check, scaling, and the assistant.