vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Stewed Cabbage
From Temperance cook book, 1887
Serves 4
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 57. The excerpt below is the record exactly as published.
STEWED CABBAGE. Cut up a small head of cabbage coarser than for slaw. Put in a sauce-pan and pour on boiling water, scalding till it is tender. Pour off the water and add half a teacupful of milk, a piece of butter the size of an egg, a tablespoonful of flour, made smooth in the butter, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.