| Cabbage, Boiled - 1894 Style |
~ 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.
From:
Recipes Tried and True
Compiled by the Ladies' Aid Society of the First Presbyterian Church, Marion,
Ohio, 1894
CABBAGE.
MRS. W. H. ECKHART.
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.
