Logo   (Since 1999)
RECIPE SECTION (over 10,000 recipes)


  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   RECIPES   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Recipe Contests   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals & Food Shows  

You are here >  HomeRecipes

 1906 COOKBOOKVEGETABLES PG 3 >  Scalloped Cabbage >



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



 Take 1/2 head of cabbage, 2 tablespoonfuls of flour, 4 eggs, 2 ounces of butter, 1 pint of milk, 1 teaspoonful of salt, and a dash of pepper. Wash and chop the cabbage coarsely, throw it into boiling salted water, boil 20 minutes, drain. Have ready 4 hard-boiled eggs chopped fine, and put the butter into a saucepan; when melted add the flour and milk, stirring it constantly until it boils, add the eggs, salt and pepper. Put the cabbage in a dish, pour over it the sauce, sprinkle with bread crumbs and bake in a hot oven for 15 minutes.

Sister Sarah Reese Eby, West Elkton, Ohio.

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.





Culinary Art & Posters