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Hot Slaw

A cabbage slaw dressed with a mustard‑celery seed‑turmeric‑sugar‑cream or butter‑vinegar mixture.

From an old cookbook · modernised transcription
By Fayette (Mo.). Baptist Church, Ladies of the · From a historical cookbook (Internet Archive) · 10 ingredients
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Hot Slaw

Why it works: Mustard and celery are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 4,169 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Hot Slaw

Ingredients

Directions

Make the dressing

  1. Beat four eggs until light.

  2. Add one and a half teaspoons of Coleman's mustard, one teaspoon of celery seed, a scant half teaspoon of turmeric, half cup of white sugar, and a small teacup half full of cream or a tablespoon of melted butter; mix in.

  3. Pour the mixture slowly into a pint of boiling vinegar while stirring.

  4. Return the mixture to the fire and keep stirring until it has the consistency of cream.

Assemble the slaw

  1. Chop cabbage finely and season with salt and pepper.

  2. When the dressing is done, add it to the cabbage, mix well, and keep closely covered.

Nutrition, whole recipe (rough)

307Calories
8 gProtein
23 gFat
18 gCarbs
What these numbers assume: 10 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Turmeric1 tsp ground (3g)9
Celery Seed1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Mustard1 tsp (5g) yellow3
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 Fayette (Mo.). Baptist Church, Ladies of the. 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.

Photo for illustrative purposes only · Contact us to use it

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. Mustard + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,169 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Mustard + turmerictop 3% of all pairs
    Smell alikestrong
    Cooked together2,279 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Celery + turmerictop 4% of all pairs
    Smell alikestrong
    Cooked together1,356 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Celery + teatop 13% of all pairs
    Smell alikemoderate
    Cooked together82 recipes

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

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

What each ingredient does

Eggs
Thicken the dressing as they set with heat, giving it body and a creamy texture.
White sugar
Adds sweetness to balance the sharp acidity of the vinegar.
Vinegar
Provides the sharp acidity that gives the slaw its tangy flavor.
Butter
Adds richness and fat, softening the sharpness of the vinegar.
Coleman's mustard
Contributes pungent flavor that complements the tangy dressing.

The step that matters

Return the mixture to the fire and keep stirring until it has the consistency of cream.. Egg proteins set when heated, so the dressing thickens gradually; if it overheats or is left unstirred, the eggs can scramble and turn grainy.

Swap the turmeric

How well each one fits the dish's main ingredients (mustard, celery, sugar, butter, vinegar, egg, tea):

  1. Tarragonfits better
  2. Cinnamonfits better
  3. Capersfits better
  4. Turmericthe original

Fit is the average pairing score against mustard, celery, sugar, butter, vinegar, egg, tea. Candidates are from the same food group and used in at least 100 recipes.

“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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