Cold slaw from _mhncb_, 1870
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Head cabbage |
| 3 | eaches | Egg yolks |
| 1½ | each | Tumblers of vinegar |
| 2 | teaspoons | Loaf sugar |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Thick, sweet cream -OR- |
| 1 | each | Piece of butter as big as a walnut |
| 1 | teaspoon | (heaped) dry mustard |
| Salt & pepper to taste | ||
Directions
#366. Cold Slaw.- Cut a head of hard white cabbage into very fine shavings. It is seldom shaved fine enough. For a quart of the cabbage take the yolks of three eggs, beat them well; stir into a tumbler and a half of vinegar two teaspoonfuls of loaf sugar, a tablespoonful of olive oil, one of thick, sweet cream, or a piece of butter as large as a walnut, a heaped teaspoonful of mustard, salt and pepper to taste; mix with the egg, and put this sauce into a stew-pan; when hot add the cabbage; stew until thoroughly hot, which will only require four or five minutes. Toss it up from the bottom with a silver or wooden fork. Take it up and set where it will become perfectly cold, on ice is best. The quantity of the vinegar will depend on its strength.
From _Mrs. Hill's New Cook Book_ by Mrs. A. P. Hill, 1870"Arabella P.
Hill, widow of Hon. Edward Y. Hill" of Georgia Carleton, Publisher, Madison Square Reprinted by Oxmoor House, 1985 Typos by Jeff Pruett Submitted By JEFF PRUETT On 05-26-95