Stewed Cabbage
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Presented as published in 1901. 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 standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 35. The excerpt below is the record exactly as published.
Stewed Cabbage. — Cut a hard white head of cabbage in two pieces, cut one piece as fine as possible, and put in a stew- pan with a piece of butter the size of an ^%Z- Salt and pepper, sprinkle with flour and sugar, and a little water, and let cook. Make a dressing of one ^'g'g, one teaspoon- ful cream, one cup of weak vinegar
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