Savoury Cabbage

Ingredients

• a young cabbage
• three slices of streaky bacon
• about three quarters of a pint of water
• a teaspoonful of bi-carbonate of soda

Method

1. 1

   Wash and trim the cabbage, cut into shreds.

2. 2

   Mix with chopped bacon, season with salt, and place in a buttered paper-bag with water and bi-carbonate of soda.

3. 3

   Close the bag securely, place on a wire grid, and cook in a moderately heated oven for about 40 minutes.

4. 4

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 37. The excerpt below is the record exactly as published.

Savoury Cabbage. Wash and trim a young cabbage, remove the stalk portion, and cut the remainder into shreds. Take three slices of streaky bacon and cut them crossways into strips ; mix these with the cabbage, season with salt, and put all in a buttered “ Express ” paper-bag with about three quarters of a pint of wrater, and a tea- spoonful of bi- carbonate of soda. Close up the bag securely, place it on a wire grid, and cook in a moderately heated oven for about 40 minutes ; dish up the cabbage, and serve hot. Spinach. Pick, trim, w7ash, and drain about l\ lbs. of young spinach, season with salt and a little bi-carbonate of soda, and put it in a well buttered “Express” paper-bag with about a gill of water. Close up the bag securely, place it on a wire grid, and cook in a moderately heated oven for about 30 minutes. 96 THE PAPER-BAG COOKERY MANUAL. HOT AND COLD SWEETS. Tapioca Pudding. Take three quarters of a pint of milk, 1 oz. crushed or flaked tapioca, 1 oz. of castor sugar, one egg, flavouring essence. Put the tapioca to soak in hot milk for 20 minutes, then add the sugar and the beaten egg, also a few drops of flavouring essence. Butter a shallow pie-dish, pour in the mixture, then put it in a paper-bag, fold in the end to close up securely, and bake for about 20 minutes. Hominy Pudding. Put 2 ozs. of hominy into a basin and pour over three-quarters of a pint of boiling milk, and let it soak for half an hour. Beat in one egg, then add half an ounce of shredded beef suet, and 1 oz. of castor sugar, also a few drops of flavouring essence. Pour the mixture into a greased shallow pie-dish, then place it in a paper- bag, fold in the end to close up securely with clips, place on a grid shelf in a fairly fast oven and bake for 15 minutes. Cocoanut Pudding. Take 4 ozs. of grated fresh cocoanut, with 2 ozs. of castor sugar, creamed up with THE PAPER-BAG COOKERY MANUAL. 97 2 ozs. of butter, stir well, and add 2 ozs. of cake crumbs, also the whisked whites of three eggs, half a wine-glassful of sherry or brandy, and half a tea-spoonful of orange- water. Line the edges of a shallow pie-dish with puff paste, pour in the mixture, sprinkle over with castor sugar, then place the dish in a paper-bag, seal it up well, and put it on a wire grid shelf and bake in a moderate oven for about 35 minutes. Baked Apple Dumplings. Get ready the following ingredients : half a pound of flour, quarter of a pound of butter, half a tea- spoonful of baking powder, six small cooking apples, brown sugar, and 2 ozs. of currants. Sift the flour with the baking powder into a basin, add a pinch of salt, and rub in the butter lightty ; moisten with enough water to make a stiff smooth paste. Peel and core the apples, roll out the paste about a sixth of an inch thick, cut out twelve rounds, each large enough to wrap up half an apple ; put a tea- spoonful of moist sugar and a few currants in the cavity of each apple, wet the edges of the paste, and wrap the apples in the paste, using two rounds for each. Care must be taken, so that the edges are well joined, brush over with water, sprinkle with castor sugar, place the prepared dumplings in a well greased “ Express ” paper-bag on a wire grid, prick the paper here and there with a fork, and bake in a fairly hot oven for about 30 minutes. 98 THE PAPER-BAG COOKERY MANUAL. Baked Apples. Peel thinly six sour cooking apples, cut out the core of each with a cutter, and fill the cavities with currants, paste, and castor sugar, pour a little oiled butter over each apple, and place them in a buttered paper- bag, close it up securely, put it on a wire grid, and bake in a moderate oven for 20 minutes. Rolled Jam Pudding. Take half a pound of flour, 2 ozs. of bread crumbs, 4 ozs. of finely chopped beef suet, one teaspoonful of baking powder, gills of water, half of a teaspoonful of salt, and about a quarter of a pound of jam. Sift the flour and mix with the chopped suet, bread crumbs, baking powder, and salt ; work it into a fairly stiff paste with the water. Roll it out on a floured board. Spread it over with the jam, leaving about half an inch free at the edges ; roll up the paste gently, press the ends together. Butter a large “ Express ” paper-bag, put in it the pudding so that the joint of the paste is downwards, pour in about three quarters of a pint of water

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