Warm Slaw
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut the cabbage (hard red is best) as for cold slaw.
- Put in a saucepan one-quarter pound butter, two gills water, three gills vinegar, one teaspoonful salt, and a little cayenne pepper.
- If you like, add a garlic, minced fine.
- When this mixture has come to a boil, pour it boiling hot over the cabbage, and cover it five or ten minutes, when it will be ready for use.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board