Scalloped Cabbage
From Blue Ribbon and Pure Gold cook book, 1905
Presented as published in 1905. 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 Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 31. The excerpt below is the record exactly as published.
Scalloped Cabbage—Cut boiled cabbage in pieces; put in buttered baking dish, sprinkle with salt, Pure Gold pepper, and add medium white sauce. Lift cabbage with fork, that it may be well mixed with sauce, cover with buttered crumbs
Cook this with the app: pantry check, scaling, and the assistant.