Lady's Cabbage
From The Edwardsville cook book, 1906
Cream sauce can be used for other vegetables.
Presented as published in 1906. 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 Edwardsville cook book (1906), page 16. The excerpt below is the record exactly as published.
LADY’S CABBAGE. Mrs. Travous. Put I quart of chopped cabbage in a kettle of boiling water ; add a teaspoonful of salt and boil 20 minutes. Drain, turn into a heated dish, pour over cream sauce and serve. Cream Sauce for the Cabbage — Melt a tablespoonful butter, add a tablespoon flour, a half pint of cream or milk, stir con- tinually until it boils, add ^ teaspoon salt, a dash of pepper
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