1873 - Presbyterian Cook Book

Cream Cabbage

DDV CULINARY

Mrs. Charles Spinning.

Beat together the yolks of two eggs;
one half cup of sugar;
one half cup of vinegar;
a piece of butter the size of an egg;
salt,
and a little cayenne pepper.
Put the mixture in a sauce pan, and stir until it boils;
then stir in one cup of cream.
Let it boil.
Pour it over the cabbage while hot.