Hot Slaw
From Principles of food preparation, 1914
Hot cole slaw can be served as well as cold.
Presented as published in 1914. 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 Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 37. The excerpt below is the record exactly as published.
Hot Slaw Prepare one pint of very finely shredded cabbage. Make the following dressing: 2 tablespoonfuls butter. }/i teaspoonful dry mustard. 2 tablespoonfuls flour. Salt, a speck cayenne, or a little 2 teaspoonfuls sugar, paprika. ^ cup cream. 86 PRINCIPLES OF FOOD PREPARATION Cook as for white sauce. Add slowly one-quarter cup of vinegar
Cook this with the app: pantry check, scaling, and the assistant.