Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a pound of fresh butter
- four bits
- four eggs well beaten
Directions
Take a nice fresh white cabbage, wash, and drain it, and cut off the stalk. Shave down the head evenly and nicely into very small shreds, with a cabbage-cutter, or a sharp knife. Put it into a deep china dish, and prepare for it the following dressing. Take a large half-pint of the best cider vinegar, and mix with it a quarter of a pound of fresh butter, divided into four bits, and rolled in flour; a small salt-spoon of salt, and the same quantity of cayenne. Stir all this well together, and boil it in a small saucepan. Have ready the yolks of four eggs well beaten. As soon as the mixture has come to a hard boil, take it off the fire, and stir in the beaten egg. Then pour it boiling hot over the shred cabbage, and mix it well, all through, with a spoon. Set it to cool on ice or snow, or in the open air. It must be quite cold before it goes to table.
WARM SLAW.--Take a red cabbage; wash, drain, and shred it finely. Put it into a deep dish. Cover it closely, and set it on the top of a stove, or in a bake oven, till it is warm all through. Then make a dressing as in the receipt for cold slaw. Pour it hot over the cabbage. Cover the dish, and send it to table as warm as possible.