Recipes > Salads > Cabbage Salads > Coleslaw



  • 3 cupfuls shredded cabbage
  • 1/2 teaspoonful salt
  • 1/2 teaspoonful mustard
  • cayenne
  • 1 teaspoonful sugar
  • 1 egg or 2 egg yolks
  • 1/2 cupful milk
  • 2 teaspoonfuls butter or substitute
  • 1/4 cupful vinegar


Heat the milk in a double boiler. Beat the eggs, add the dry ingredients. Then add the milk to them. Return the mixture to the double boiler and cook as a custard (see Soft Custard). Remove from the hot water, add the fat and vinegar, and at once strain over the cabbage. Set aside to cool. Serve cold.


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School and Home Cooking (1920).

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