Red Cabbage Salad

Ingredients

• Cut a cabbage fine
• two teaspoonfuls of butter
• two teaspoonfuls of flour
• one cupful of vinegar
• two teaspoonfuls of sugar
• two teaspoonfuls of mustard
• one egg

Method

1. 1

   Cut a cabbage fine and put into a dish in layers, with salt and pepper between.

2. 2

   For dressing, two teaspoonfuls of butter, two teaspoonfuls of flour, one cupful of vinegar, two teaspoonfuls of sugar, two teaspoonfuls of mustard, one egg; must be stirred all together and let come to a boil.

3. 3

   Pour over hot and mix well with the cabbage; cover and it is ready.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 334. The excerpt below is the record exactly as published.

E CABBAGE SALAD. Select a hard white head; take the yolks of two eggs, well beaten, three-quarters of a cupful of good cider vinegar, two teaspoonfuls of white sugar, a little mustard mixed in boiling water, salt, a pinch of red pepper and four tablespoonfuls of sweet cream. Mix together all but eggs and let it scald very hot. Then stir in the beaten eggs rapidly; pour quickly over the cabbage and mix well. Mrs. F. J. Baker. RED CAGGAGE SALAD— No. 3. Cut a cabbage fine and put into a dish in layers, with salt and pepper between. For dressing, two teaspoonfuls of butter, two teaspoonfuls of flour, one cupful of vinegar, two teaspoonfuls of sugar, two teaspoonfuls of mustard, one egg

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