Coleslaw (recipe) - Revision history

69.72.66.151: stronger warnings about the apparently modern nature of this recipe

2006-02-23T15:15:05Z

stronger warnings about the apparently modern nature of this recipe

← Older revision		Revision as of 01:15, 24 February 2006
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	[[category:recipes]]		[[category:recipes]]

			'''Coleslaw''': a recipe of uncertain age and dubious credentials

	1 bag shredded [[cabbage]] or 3/4 head of cabbage		1 bag shredded [[cabbage]] or 3/4 head of cabbage

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	'''Source for Recipe Presented'''		'''Source for Recipe Presented'''
	''How to Cook Forsoothly''. Mistress Katrine de Baillie du Chat, O.L.; 1979. Raymond's Quiet Press (I don't think it is available any longer. Note that this is a ~~source~~ ~~for~~ ~~peri-oid~~ ~~recipes~~.)		''How to Cook Forsoothly''. Mistress Katrine de Baillie du Chat, O.L.; 1979. Raymond's Quiet Press (I don't think it is available any longer. Note that many of the recipes in this book, apparently including this one, do not make a serious effort to represent period cuisine.)

	[[Category:recipes]]		[[Category:recipes]]

Conrad Leviston: Category:recipes and wikify

2005-01-02T11:53:04Z

Category:recipes and wikify

← Older revision		Revision as of 21:53, 2 January 2005
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	[[category:recipes]]		[[category:recipes]]
	1 bag shredded cabbage or 3/4 head of cabbage		1 bag shredded [[cabbage]] or 3/4 head of cabbage

	Dressing:		Dressing:
	*3/4 cup olive oil		*3/4 cup [[olive oil]]
	*1/3 cup wine vinegar		*1/3 cup wine [[vinegar]]
	*1/3 cup dry white wine		*1/3 cup dry white [[wine]]
	*2 1/2 teaspoons worcestershire sauce		*2 1/2 teaspoons [[worcestershire sauce]]
	*1/4 teaspoon [[cumin]]		*1/4 teaspoon [[cumin]]
	*[[pepper]]		*[[pepper]]
	*2 1/2 teaspoons caraway seed		*2 1/2 teaspoons [[caraway]] seed
	*1/4 teaspoon crushed [[coriander]]		*1/4 teaspoon crushed [[coriander]]
	*3 sliced green ~~onions~~		*3 sliced green [[onion]]s
	*1 teaspoon [[sugar]]		*1 teaspoon [[sugar]]

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	'''Source for Recipe Presented'''		'''Source for Recipe Presented'''
	''How to Cook Forsoothly''. Mistress Katrine de Baillie du Chat, O.L.; 1979. Raymond's Quiet Press (I don't think it is available any longer. Note that this is a source for peri-oid recipes.)		''How to Cook Forsoothly''. Mistress Katrine de Baillie du Chat, O.L.; 1979. Raymond's Quiet Press (I don't think it is available any longer. Note that this is a source for peri-oid recipes.)

			[[Category:recipes]]

Tobin: category

2003-08-29T11:29:48Z

Morgant at 10:43, 23 July 2003

2003-07-23T10:43:59Z

← Older revision		Revision as of 20:43, 23 July 2003
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	Dressing:		Dressing:
	3/4 cup olive oil		*3/4 cup olive oil
	1/3 cup wine vinegar		*1/3 cup wine vinegar
	1/3 cup dry white wine		*1/3 cup dry white wine
	2 1/2 teaspoons worcestershire sauce		*2 1/2 teaspoons worcestershire sauce
	1/4 teaspoon [[cumin]]		*1/4 teaspoon [[cumin]]
	pepper		*[[pepper]]
	2 1/2 teaspoons caraway seed		*2 1/2 teaspoons caraway seed
	1/4 teaspoon crushed [[coriander]]		*1/4 teaspoon crushed [[coriander]]
	3 sliced green onions		*3 sliced green onions
	1 teaspoon [[sugar]]		*1 teaspoon [[sugar]]

	In a small bowl, mix together dressing ingredients. In a largish tupperware, dump in shredded cabbage & green onions and and pour the sauce over. Put the lid on and shake well until all the cabbage is well coated.		In a small bowl, mix together dressing ingredients. In a largish tupperware, dump in shredded cabbage & green onions and and pour the sauce over. Put the lid on and shake well until all the cabbage is well coated.

Morgant at 10:57, 15 July 2003

2003-07-15T10:57:34Z

← Older revision		Revision as of 20:57, 15 July 2003
Line 6:		Line 6:
	1/3 cup dry white wine		1/3 cup dry white wine
	2 1/2 teaspoons worcestershire sauce		2 1/2 teaspoons worcestershire sauce
	1/4 teaspoon cumin		1/4 teaspoon [[cumin]]
	pepper		pepper
	2 1/2 teaspoons caraway seed		2 1/2 teaspoons caraway seed
	1/4 teaspoon crushed coriander		1/4 teaspoon crushed [[coriander]]
	3 sliced green onions		3 sliced green onions
	1 teaspoon sugar		1 teaspoon [[sugar]]

	In a small bowl, mix together dressing ingredients. In a largish tupperware, dump in shredded cabbage & green onions and and pour the sauce over. Put the lid on and shake well until all the cabbage is well coated.		In a small bowl, mix together dressing ingredients. In a largish tupperware, dump in shredded cabbage & green onions and and pour the sauce over. Put the lid on and shake well until all the cabbage is well coated.

Update at 21:43, 20 June 2003

2003-06-20T21:43:11Z

New page

1 bag shredded cabbage or 3/4 head of cabbage

Dressing:
3/4 cup olive oil
1/3 cup wine vinegar
1/3 cup dry white wine
2 1/2 teaspoons worcestershire sauce
1/4 teaspoon cumin
pepper
2 1/2 teaspoons caraway seed
1/4 teaspoon crushed coriander
3 sliced green onions
1 teaspoon sugar

In a small bowl, mix together dressing ingredients. In a largish tupperware, dump in shredded cabbage & green onions and and pour the sauce over. Put the lid on and shake well until all the cabbage is well coated.

'''Source for Recipe Presented'''
''How to Cook Forsoothly''. Mistress Katrine de Baillie du Chat, O.L.; 1979. Raymond's Quiet Press (I don't think it is available any longer. Note that this is a source for peri-oid recipes.)

← Older revision		Revision as of 21:29, 29 August 2003
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			[[category:recipes]]
	1 bag shredded cabbage or 3/4 head of cabbage		1 bag shredded cabbage or 3/4 head of cabbage