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Cabbage, Boiled - 1894 Style
<Recipes Tried and True, 1894> <More 1894 Vegetable Recipes> <Index to Etexts on Women's History>
~ from Jone Johnson Lewis, Women's History Guide

Recipes, 1894 style
The recipes in this collection are representative of cooking in America in the late 19th century, and the compilation of a cookbook shows the ways in which women were beginning to organize and act both within their traditional roles and outside of traditional expectations.  The recipes are presented exactly as written in 1894, and may not conform to current nutritional or food preparation standards.  Try at your own risk.

Recipes Tried and True
Compiled by the Ladies' Aid Society of the First Presbyterian Church, Marion, Ohio, 1894


HOW TO BOIL.--Cut a large head of cabbage into quarters; then re-cut the quarters, and wash well in cold water; pour boiling water over it, and cover about five minutes; drain in colander, and add one good-sized onion, a pinch of cayenne pepper, and enough meat broth to cover it; boil until tender. A brisket of beef is best for the broth.


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