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1800s Cooking Tips and Recipes
Spiced Cabbage - Cut a head of cabbage into small slices, put it into a two or three quart saucepan with a tablespoonful of butter, same of sugar, a gill of vinegar, half a dozen white cloves, a teaspoonful of salt, a saltspoonful of pepper, and gently simmer all together until the cabbage is tender.
The Willimantic Chronicle, Willimantic, Conn., July 28, 1880
Spiced Cabbage - Cut a head of cabbage into small slices, put it into a two or three quart saucepan with a tablespoonful of butter, same of sugar, a gill of vinegar, half a dozen white cloves, a teaspoonful of salt, a saltspoonful of pepper, and gently simmer all together until the cabbage is tender.
The Willimantic Chronicle, Willimantic, Conn., July 28, 1880
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