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Spring Cabbage Stewed

From an old cookbook · modernised transcription
By Henrietta Latham Dwight · From a historical cookbook (Project Gutenberg) · 3 ingredients
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Spring Cabbage Stewed

Ingredients

Directions

  1. Cut the cabbage very small, throw into a saucepan, cover with boiling water, when nearly done add salt. Cook until tender, drain well in a colander. Make a rich cream sauce--it must be quite thick, as the cabbage will thin it--add a saltspoonful of mace, then the cabbage, let it come to a boil and serve.

By Henrietta Latham Dwight. Recipe from a historical cookbook (Project Gutenberg).

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.

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