Hot Slaw

Ingredients

• One small head of cabbage chopped fine.
• Sprinkle over it two-thirds of a teaspoonful of salt.
• turn in a tablespoonful of boiling water occasionally.
• one egg well beaten.
• two tablespoonfuls of vinegar.
• piece of butter the size of a walnut.
• one-half cup of rich, sweet cream.
• three teaspoonfuls of sugar.
• one teaspoonful of salt.
• a liberal dash of black or white pepper.

Method

1. 1

   Chop cabbage fine, sprinkle with salt, and put in a well greased hot kettle or saucepan to simmer for three quarters of an hour or until quite tender.

2. 2

   Stir often to keep from scorching and if too dry to steam well, turn in boiling water occasionally.

3. 3

   When tender, pour over the dressing and serve at once.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 30. The excerpt below is the record exactly as published.

HOT SLAW. Cora S. Shultz. One small head of cabbage chopped fine. Sprinkle over it two-thirds of a teaspoonful of salt, turn into a well greased hot kettle or sauce pan and put where it will simmer for three quarters of an hour or until quite tender. Stir often to keep from scorching and VEGETABLES 65 if too dry to steam well, turn in a tablespoonful of boiling water occasionally. When tender, and just before serving, pour over it the following dressing and serve at once : one egg well beaten, two tablespoon- fuls of vinegar (more if the vinegar is weak), piece of butter the size of a walnut, one-half cup of rich, sweet cream, if slightly sour it is just as good, three teaspoonfuls of sugar, one teaspoonful of salt and a liberal dash of black or white pepper.

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