Picnic
Cabbage cream salad
Cabbage cream salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including prepare as in the preceding recipe, only cutting the shreds into inch-lengths before.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Prepare as in the preceding recipe, only cutting the shreds into inch-lengths before dropping them in iced water.
- Beat a pint of cream very stiff.
- Drain the cabbage, sprinkle lightly with salt, and stir it into the whipped cream, turning and tossing until it is thoroughly coated with the white foam.
Historical transcription
Source method
- 1
Prepare as in the preceding recipe, only cutting the shreds into inch-lengths before dropping them in iced water. Beat a pint of cream very stiff. Drain the cabbage, sprinkle lightly with salt, and stir it into the whipped cream, turning and tossing until it is thoroughly coated with the white foam. Serve at once with crackers and cheese. The cabbage should be tender and crisp for this dish.
Nutrition pending
No invented nutrition numbers.
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