Hot Slaw

Ingredients

• a firm head of cabbage
• half a teaspoonful of pepper
• a whole one of salt
• the yolk of one egg
• a lump of butter the size of a walnut
• a gill of cream
• the same quantity of vinegar
• a table-spoonful of sugar
• an even teaspoonful of mustard
• a pinch of bruised celery-seed

Method

1. 1

   Chop cabbage and season with salt and pepper.

2. 2

   Mix egg yolk, butter, cream, vinegar, sugar, mustard, and celery-seed in a cup.

3. 3

   Heat and pour over cabbage in a skillet, stirring until mixed and slightly cooked.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 76. The excerpt below is the record exactly as published.

Hot Slaw With a sharp knife cut up nicely a firm head of cab- bage ; sprinkle it with as much pepper and salt as you think necessary — half a teaspoonful of pepper, and a whole one of salt, would be sufficient for the average taste ; beat up the yolk of one e^^ ; add a lump of butter the size of a walnut, a gill of cream, the same quantity of vinegar, a table-spoonful of sugar, an even teaspoonful of mustard, and a pinch of bruised celery -see

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