Creamed Cabbage
A historical recipe from A little cook book for a little girl, by Caroline French Benton (1905).
A historical recipe
A little cook book for a little girl, by Caroline French Benton (1905). Project Gutenberg eBook #16514.
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 A little cook book for a little girl, by Caroline French Benton (1905). Digitised by Project Gutenberg, eBook #16514 (https://www.gutenberg.org/ebooks/16514). 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.
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Ingredients
Method
- 1 small cabbage.
- 1 cup cream sauce.
- Take off the outside leaves of the cabbage;
- cut it up in four pieces, and cut out the hard core and lay it in cold, salted water for half an hour.
- Then wipe it dry and slice it, not too fine, and put it in a saucepan;
- cover it with boiling water with a teaspoonful of salt in it, and boil hard for fifteen minutes without any cover.
- While it is cooking, make a cup of cream sauce.
- Take up the cabbage, press it in the colander with a plate till all the water is out;
- put it in a hot covered dish, sprinkle well with salt, and pour the cream sauce over.
- This will not have any unpleasant odor in cooking, and it will be so tender and easy to digest that even a little girl may have two helpings.
- If you like it to look green, put a tiny bit of soda in the water when you cook it.