Cold Slaw With Hot Sauce
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Archive recipe
A historic Creole dish of firm white head of cabbage, strong vinegar, cabbage, mustard and butter. Adapted from Cold Slaw With Hot Sauce, from La Cuisine Creole (1885).
Adapted from Cold Slaw With Hot Sauce, in La Cuisine Creole (1885), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/cold-slaw-with-hot-sauce.md.
The dish
3 of 8 items checked
archive.org
3 of 8 items checked · 5 aisles
Chop fine a firm white head of cabbage, or better than that, slice it with a patent slicer
Lay it in very cold water for an hour
Take it out, drain it, and when drained thoroughly, place it in the dish it is to be served in
Take two cups of strong vinegar to a quart of cut cabbage, stir in it one teaspoonful of mustard and salt, a tablespoonful of butter, and three teaspoons of white sugar
Make this all hot, and at the last moment stir in the yolks of two or three eggs
Stir rapidly and pour on to the chopped cabbage in the dish
It should be served instantly or the sauce will harden
Adapted from Open Recipe Archive · La Cuisine Creole (1885; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)