vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Scalloped Cabbage
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. Jas. Harrington
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 265. The excerpt below is the record exactly as published.
SCALLOPED CABBAGE.— Boil a firm cabbage in 2 waters, drain, and press, and let it get perfectly cold, then mince fine; add 2 tablespoons melted butter, 2 eggs, well 'beaten, 3 tablespoons cream or milk, pepper and salt to your taste
Cook this with the app: pantry check, scaling, and the assistant.