Ladies' Cabbage
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
The prepared cabbage resembles cauliflower and is a very digestible and palatable dish.
Presented as published in 1901. 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 The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 35. The excerpt below is the record exactly as published.
Ladies' Cabbage. — Boil a firm white cabbage for fifteen minutes, drain and add fresh boiling water. When it grows tender, drain and set aside until cold. Chop fine; add two beaten eggs, a tablespoonful of but- ter, some pepper and salt, and three table- spoonfuls of rich milk or cream
Cook this with the app: pantry check, scaling, and the assistant.