Stewed Red Cabbage
From The Buddhist diet-book / prepared by Laura C. Holloway (1886).
Source and licence
From The Buddhist diet-book / prepared by Laura C. Holloway (1886), printed page 40, digitised by the Internet Archive: https://archive.org/details/1861746
Read the original https://creativecommons.org/publicdomain/mark/1.0/
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- one ounce of butter
- a pint of boiling water
- One red cabbage
- one onion
Method
- One red cabbage, one onion, one ounce of butter, and three tea- “spoonfuls of vinegar.
- Take off the outside leaves, wash the cabbage well, cut it in thin slices, and put itina pan of boiling water ;
- add a little salt ;
- when about half boiled drain the water entirely away, leaving the cabbage as dry as possible ;
- then put it into a pan with quarter of a pint of boiling water, the onion cut in thin slices, and the butter ;
- season with pepper and salt;
- let it stew gently till the cabbage is perfectly soft, and add the vinegar.