Ladies' Cabbage

Ingredients

• a white head of cabbage
• 2 well-beaten eggs
• 1 tablespoon of butter
• 3 tablespoons of cream
• pepper
• salt

Method

1. 1

   Boil cabbage for 15 minutes, drain and let it cool.

2. 2

   Chop fine and add eggs, butter, cream, pepper, and salt.

3. 3

   Stir all together and bake.

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 18. The excerpt below is the record exactly as published.

i tablespoon of butter, salt and pepper, and pour over the potatoes. Bake in a slow oven until the top is a rich brown, and then serve. Rice Croquettes. One cup of rice, soaked overnight, drain and add i^ pints of milk; steam until tender and stiff. Add 2 tablespoons of sugar, 2 tablespoons of butter, 4 well-beaten eggs, and salt to taste. Cook all together until well done, and let it get per- fectly cold. Make in long rolls and dip in cracker dust; fry a golden brown. Serve with any tart jelly as a sauce. Corn Fritters. One teacup of milk, 3 eggs, i pint of green corn cut from the cob, a pinch of salt, and as much flour as will form a batter. Beat the eggs separately, and add to the yolks the corn and salt; beat in the milk, and lastly add the flour. Beat well, and add the frothed whites. Drop by the spoonful into hot lard and fry a light brown. Corn Pudding. Grate or cut 12 ears of corn from the cob. Make a custard with I pint of milk, 2 eggs, i teaspoon of sugar and butter the size of an egg. Let this thicken as you would custard, and beat into the corn. Bake until the batter has set. 62 TESTED VIRGINIA RECIPES. Ladies' Cabbage. Boil a white head of cabbage for 15 minutes, drain and let it cool. Chop fine and add 2 well-beaten eggs, i tablespoon of butter, 3 tablespoons of cream, pepper and salt

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