Stewed Cabbage

Name: Stewed Cabbage
Ingredients: Boil the cabbage and cut it up fine.; put it into a pot with two or three ounces of dripping or butter.; three or four tablespoonfuls of vinegar.; a half pint of stock or broth.; salt, black and red pepper.

From Manual for army cooks, 1896

Presented as published in 1896. 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 Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 56. The excerpt below is the record exactly as published.

STEWED CABBAGE. Boil the cabbage and cut it up fine ; put it into a pot with two or three ounces of drij^ping or butter. MANUAL FOR ARMY COOKS. 129 three or four tablespoonfiils of vinegar, and a half pint of stock or broth, salt, black and red pepper.

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