Cabbage and Young Sprouts

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

CABBAGE ↝ Cabbage, raw [Vegetables and Vegetable Products]
all sorts of young sprouts ↝ Bean sprouts, raw [Other vegetables and combinations]
salt ↝ Salt, table, iodized [Spices and Herbs]
a good piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (5)

Boil cabbage and all sorts of young sprouts in a great deal of water.
When the stalks are tender, or fall to the bottom, they are enough; then take them off, before they lose their colour.
Always throw salt in your water before you put your greens in.
Send young sprouts to table just as they are.
Chop cabbage and put it into a sauce-pan with a good piece of butter, stirring it for about five or six minutes, till the butter is melted, and then send it to table.

Original Text

CABBAGE, and all sorts of young sprouts, must be boiled in a great deal of water. When the stalks are tender, or fall to the bottom, they are enough; then take them off, before they lose their colour. Always throw salt in your water before you put your greens in. Young sprouts you send to table just as they are; but cabbage is best chopped and put into a sauce-pan with a good piece of butter, stirring it for about five or six minutes, till the butter is melted, and then send it to table.

Notes

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