- 1 small head of cabbage, cut fine
- 1 pint good vinegar
- butter the size of an egg
- 3 eggs
- 1 tablespoon of flour
- salt and pepper to taste
One small head of cabbage (cut fine), one pint of good vinegar, butter the size of an egg, three eggs, well beaten with one tablespoon of flour; salt and pepper to taste.
MRS. G. H. WRIGHT.
Adapted from Recipes Tried and True, compiled by the Ladies' Aid Society of the First Presbyterian Church, Marion, Ohio, 1894, a source in the public domain.
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.