Ladies' Cabbage
From Original White House Cookbook, 1887
Serves 1
This dish resembles cauliflower and is very digestible.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 127. The excerpt below is the record exactly as published.
e tablespoonful of butter ; salt and pep- per to taste, dish it hot. If you prefer to give it a tart taste, just before taking from the fire add a third of a cup of good vinegar. 192 VEGETABLES. LADIES’ CABBAGE. Boil a firm white cabbage fifteen minutes, changing the water then for more from the boiling tea-kettle. When tender, drain and set aside until perfectly cold. Chop fine and add two beaten eggs, a tablespoonful of but- ter, pepper, salt, three tablespoonfuls of rich milk or cream
Cook this with the app: pantry check, scaling, and the assistant.