Cabbage au Gratin
A historical recipe from French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885).
A historical recipe
French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Project Gutenberg eBook #45348.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Digitised by Project Gutenberg, eBook #45348 (https://www.gutenberg.org/ebooks/45348). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Wash a cabbage, of about three pounds, boil it in boiling water about twenty minutes, then put it in cold water for a moment.
- Drain it, carefully press out all moisture, and place it in a saucepan, with half a pint of consommé (stock, Art.
- 1), four ounces of butter, a little salt, pepper, and nutmeg.
- Boil two hours.
- Place it in a deep dish, cover it with a sauce Allemande (Art.
- 81).
- Sprinkle bread-crumbs and grated cheese on top, and send to the oven until colored a nice brown.