Tip Top Pudding

Ingredients

• a head of cabbage
• two beaten eggs
• a tablespoon of butter
• three of very rich milk or cream

Method

1. 1

   Boil cabbage for fifteen minutes, changing water.

2. 2

   When tender, drain and cool.

3. 3

   Chop finely, add eggs, butter, milk or cream, pepper, and salt.

4. 4

   Stir well and bake in a buttered vegetable dish until brown.

5. 5

   Serve hot.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 36. The excerpt below is the record exactly as published.

Tip Top Pudding. JJoil a llruu wiiite cabbage fifteen minutes, changino- water then for more from the boiling tea-kettle; when tender, drain and set aside till perfectly cold; chop ,'ine, add two l^eaten eggs, a tahles])oon of butter, three of very rich milk or cream, pepper and salt. Stir all well togethei' aud bake in a -lewel. Eange in a buttered \'egetable dish until hi'own : serve hot. Tlu' dish imieli resembles cauliflowers. Miss Ethel Hamby. Baked Tomatoes. Cut a thin slice from l)lossoiii side ol twelve solid, smooth, ripe tomatoes, with a teaspoon remove ]>ul]) without breaking shell; take a small, solid head of cabbage

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