Mother R's Cold Slaw

Ingredients

• a fresh firm white head of cabbage
• one scant tablespoonful of flour
• one tablespoonful of butter
• two tablespoonfuls of milk
• one cup of vinegar
• one tablespoonful of salt
• two teaspoonfuls of sugar
• one teaspoonful of mustard
• one-fourth saltspoonful of cayenne
• the yolks of two eggs

Method

1. 1

   Soak cabbage in cold water, then shred.

2. 2

   Prepare dressing by mixing flour and butter, adding milk, vinegar, salt, sugar, mustard, and cayenne.

3. 3

   Thicken, stir in yolks, and pour over cabbage.

4. 4

   Serve with fried oysters or fish.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 78. The excerpt below is the record exactly as published.

MOTHER R'S COLD SLAW. Use a fresh firm white head of cabbage, lay it in cold water for an hour, then drain it and shred or chop it; put it in a tureen and cover with a dressing made as follows: One scant tablespoonful of flour, mixed with one tablespoonful of butter, and to this add two table- spoonfuls of milk, one cup of vinegar, one tablespoonful of salt, two teaspoonfuls of sugar, one teaspoonful of mustard, one-fourth saltspoonful of cayenne; place in a saucepan on the fire and allow it to thicken ; at the last moment stir in the yolks of two eggs

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