Scalloped Cabbage
From My best 250 recipes, 1907
Cabbage cooked in this way does not give off any unpleasant odor.
Presented as published in 1907. 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 My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 31. The excerpt below is the record exactly as published.
SCALLOPED CABBAGE Chop any bits of cabbage that are not suffi- ciently sightly to serve raw, or use left-over stewed cabbage; make a cream sauce and mix it with the cabbage. Put a layer of bread-blocks in the bottom of a baking-dish, then a layer of creamed cabbage, another layer of bread-blocks, cabbage, and another layer of bread. Put here and there bits of butter
Cook this with the app: pantry check, scaling, and the assistant.