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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

VEGETABLES

CREAMED CABBAGE (2 recipes)
 

Creamed Cabbage #1

Cut fine a head of cabbage that is tender and crisp; put 1 tablespoonful of lard and 1 tablespoonful of butter in a pan and brown it, put in the cabbage, season with 1 teaspoonful of salt and a dash of pepper; fry it 5 minutes, then pour 1/2 cup of cream over it and serve.

Sister Fannie Zug Hostetler, Mt. Joy, Pa.
 

Creamed Cabbage #2

Beat together the yolks of 2 eggs, 1/2 cup each of sugar and vinegar, and a piece of butter the size of an egg, salt and pepper to taste, 1 cup of cream. Add all together in a saucepan, and stir till it boils. Pour over finely-cut cabbage.

Sister Amanda Nicholson, Hillsdale, Pa.