CABBAGE SALAD (1909)
The Good Housekeeping Woman's Home Cook Book
Isabel Gordon Curtis, Associate Editor of Good Housekeeping (1909)
CABBAGE SALAD
Chop cabbage to make three pints, add two tablespoons of sugar and one tablespoon of salt.
Boil one cup of vinegar, add a heaping tablespoon of butter, then add slowly two well-beaten eggs, then the chopped cabbage.
Stir well, remove from the fire and cool.
If desired, one-half cup of sweet cream may be added.
Serve with lettuce or in cups made from hollowed peppers, tomatoes or cooked beets.
The full text of 'The Good Housekeeping Woman's Home Cook Book' may be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/
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