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Cabbages

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Cabbages

Ingredients

Directions

  1. Pick and wash the cabbages thoroughly.

  2. Boil in a well-tinned copper saucepan with plenty of water.

  3. Add coarse sea salt to the water before adding the cabbages.

  4. Remove from heat when the stalks are tender but before they lose their color.

  5. Serve whole as they come out of the pot.

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.

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