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Stewed Cabbage
From The economical cook book, 1905
Serves 4
An excellent dish.
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 The economical cook book (1905) by Sara T. Paul, page 62. The excerpt below is the record exactly as published.
Stewed Cabbage. You may use for this the coarser parts of cabbage that are too poor for cold slaw. Out the cabbage up rather coarsely, chop it a little and put it over the fire with boiling water, stew it fbf fifteen minutes, then drain off the water, add milk to cover and stew it until very tender (about ten or fifteen minutes will do it) ; then stir in it a tablespoonful of butter mixed to a paste with a heaping teaspoon of flour, give a boil up, add pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.