1873 - Presbyterian Cook Book

Mustard Cabbage

DDV CULINARY

Mrs. A. F. Payne.

Beat one egg with a tablespoonful of sugar;
mix one teaspoonful of mustard in one half teacupful of vinegar;
add this to the egg and sugar and boil until it is quite thick, stirring all the time;
pour while hot over finely cut cabbage, previously salted.