German Cabbage
A historical recipe from Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907).
A historical recipe
Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Project Gutenberg eBook #52800.
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 Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Digitised by Project Gutenberg, eBook #52800 (https://www.gutenberg.org/ebooks/52800). 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.
Germany. Associated with Germany by a demonym leading its title: German (confidence 0.55). "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
- 2 teaspoons brown sugar Chop cabbage
- ½ cup mashed potato salt
- ½ cup tomato Melt butter
- 1 small red cabbage
Method
- 1 small red cabbage ¼ cup bacon fat 1 tablespoon chopped onion ½ teaspoon salt few grains cayenne few grains nutmeg ¼ cup vinegar 2 teaspoons brown sugar Chop cabbage and soak in cold water.
- Melt bacon fat, add onion, cook five minutes;
- add cabbage, salt, cayenne and nutmeg, cook until cabbage is tender.
- It should steam, and no water should be added.
- Add sugar and vinegar, cook five minutes, and serve.
- 1 cup cooked rice 2 cups baked beans ½ cup mashed potato salt and pepper few drops onion juice 1 tablespoon butter 2 tablespoons flour ½ cup tomato Melt butter, add flour;
- when blended, add tomato, cook five minutes, add remaining ingredients, chill, shape, and fry.