Picnic
Cabbage salad
A page-cited historical picnic recipe from Marion Harland, transcribed with its original method.
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.
- Heat a gill of vinegar, add to it a tablespoonful of butter, a tablespoonful of sugar, and a dash of celery salt and white pepper.
- Have ready a half cupful of milk, in which a pinch of soda has been dissolved, and stir it slowly into three beaten eggs.
- Boil until it is like thick cream.
Historical transcription
Source method
- 1
Shred a small white cabbage very fine. Heat a gill of vinegar, add to it a tablespoonful of butter, a tablespoonful of sugar, and a dash of celery salt and white pepper. Bring to a boil, stir in the shredded cabbage, and stir until very hot. Have ready a half cupful of milk, in which a pinch of soda has been dissolved, and stir it slowly into three beaten eggs. Boil until it is like thick cream. Pour this mixture over the hot cabbage, mix well together, season to taste, and turn into a chilled bowl. Bury in the ice until very cold.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.