Dinner
Fricasseed cabbage
Marion Harland’s original method for Fricasseed cabbage, retained as a source transcription for modern discovery.
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.
- Boil and chop, as in the last recipe, and keep hot while you cook together in a saucepan a tablespoonful of butter and one (heaping) of flour;
- when they bubble pour upon them a cupful of hot milk.
Historical transcription
Source method
- 1
Boil and chop, as in the last recipe, and keep hot while you cook together in a saucepan a tablespoonful of butter and one (heaping) of flour; when they bubble pour upon them a cupful of hot milk. Stir to a smooth sauce; turn into this the chopped cabbage, cook for a minute, season and serve.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.