vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Stuffed Lemons
From Kirmess cook book, 1907
Serves 4
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 Kirmess cook book (1907), page 44. The excerpt below is the record exactly as published.
one-quarter head of cabbage, one stalk of celery, a green pepper, all chopped fine, mix with a dressing made of yolk of two eggs, one-quarter teaspoon sugar, butter size of a walnut, put in double boiler, stir until it thickens, then add two tablespoons of vinegar
Cook this with the app: pantry check, scaling, and the assistant.