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Salad

Cream Slaw

A cabbage slaw made with eggs, sugar, vinegar, cream, butter, salt, and cayenne pepper.

From an old cookbook · modernised transcription
By United Methodist Church (Grayville, Ill.) · From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Cream Slaw

Ingredients

Directions

  1. Chop cabbage finely.

  2. Separate yolks of two eggs.

  3. Beat yolks with one-half cup sugar together.

  4. Add half cup of vinegar.

  5. Boil for three minutes.

  6. Remove and let stand about two minutes.

  7. Add half cup of cream or rich sweet milk.

  8. Add butter the size of a walnut.

  9. Add salt to taste.

  10. Add a dash of cayenne pepper.

  11. Let mixture come to boil and pour over cabbage.

Nutrition, whole recipe (rough)

193Calories
7 gProtein
11 gFat
16 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Cayenne1 tsp (1.8g)6
Black Pepper1 tsp ground (2.3g)6
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By United Methodist Church (Grayville, Ill.). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Egg yolks thicken the dressing as it cooks and give it a rich, smooth body.
Sugar
Sweetens the dressing and balances the sharpness of the vinegar.
Vinegar
Adds acidity that gives the slaw its tang and cuts through the richness of the cream.
Cream
Adds fat and softness, mellowing the sharp dressing into a smoother, creamier coating.

The step that matters

Let mixture come to boil and pour over cabbage.. Egg yolks can curdle or turn grainy if overheated, so the dressing should be cooked gently and thickened just to a boil. Pouring it over the cabbage while hot helps it soften and absorb flavor.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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