German Slaw
A historical recipe from Made-Over Dishes, by S. T. Rorer.
A historical recipe
Made-Over Dishes, by S. T. Rorer. Project Gutenberg eBook #6978.
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 Made-Over Dishes, by S. T. Rorer. Digitised by Project Gutenberg, eBook #6978 (https://www.gutenberg.org/ebooks/6978). 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.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- This will use the yolks of two eggs and any little sour cream that may be left over.
- Shred the cabbage and soak it in cold water, changing the water once or twice.
- When crisp, wring it perfectly dry in a towel.
- Beat the yolks of two eggs, add a half cupful of sour cream, four tablespoonfuls of vinegar;
- stir this over the fire until it thickens.
- Take from the fire, add a half teaspoonful of salt and a dash of pepper;
- mix it with the cabbage and turn it into the serving dish.
- This quantity of dressing will be quite sufficient for about one quart of cabbage.