Warm Slaw

Ingredients

• a hard red cabbage
• a piece of butter the size of an egg
• two gills of water
• three gills of vinegar
• a teaspoonful of salt
• a little cayenne
• if liked little garlic

Method

1. 1

   Cut the cabbage by shaving down the head in very thin strips with a sharp knife; then put into a saucepan a piece of butter the size of an egg, two gills of water, three gills of vinegar, a teaspoonful of salt, a little cayenne (and if liked little garlic), cut up very fine; when the whole comes to a boil, pour it over the cabbage and cover closely five or ten minutes.

2. 2

   It is then ready for the table.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 96. The excerpt below is the record exactly as published.

WARM SLAW. Cut the cabbage by shaving down the head in very thin strips with a sharp knife ; a hard red cabbage is best for this ; then put into a saucepan a piece of butter the size of an egg, two gills of water, three gills of vine- gar, a teaspoonful of salt, a little cayenne (and if liked little garlic

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