Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Head cabbage
3 ea Egg yolks
1 1/2 ea Tumblers of vinegar
2 ts Loaf sugar
1 tb Olive oil
1 tb Thick, sweet cream -OR-
1 ea Piece of butter as big as
-a walnut
1 ts (heaped) dry mustard
Salt pepper to taste

#366. Cold Slaw.- Cut a head of hard white cabbage into very fine
shavings. It is seldom shaved fine enough. For a quart of the cabbage
take the yolks of three eggs, beat them well; stir into a tumbler and
a half of vinegar two teaspoonfuls of loaf sugar, a tablespoonful of
olive oil, one of thick, sweet cream, or a piece of butter as large
as a walnut, a heaped teaspoonful of mustard, salt and pepper to
taste; mix with the egg, and put this sauce into a stew-pan; when hot
add the cabbage; stew until thoroughly hot, which will only require
four or five minutes. Toss it up from the bottom with a silver or
wooden fork. Take it up and set where it will become perfectly cold,
on ice is best. The quantity of the vinegar will depend on its
strength.

From _Mrs. Hill's New Cook Book_ by Mrs. A. P. Hill, 1870 "Arabella P.
Hill, widow of Hon. Edward Y. Hill" of Georgia Carleton, Publisher,
Madison Square Reprinted by Oxmoor House, 1985 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 05-26-95

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