Coleslaw (recipe): Difference between revisions
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[[category:recipes]] |
[[category:recipes]] |
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'''Coleslaw''': a recipe of uncertain age and dubious credentials |
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Dressing: |
Dressing: |
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*3/4 cup olive oil |
*3/4 cup [[olive oil]] |
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*1/3 cup wine vinegar |
*1/3 cup wine [[vinegar]] |
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*1/3 cup dry white wine |
*1/3 cup dry white [[wine]] |
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*2 1/2 teaspoons worcestershire sauce |
*2 1/2 teaspoons [[worcestershire sauce]] |
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*1/4 teaspoon [[cumin]] |
*1/4 teaspoon [[cumin]] |
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*[[pepper]] |
*[[pepper]] |
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*2 1/2 teaspoons caraway seed |
*2 1/2 teaspoons [[caraway]] seed |
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*1/4 teaspoon crushed [[coriander]] |
*1/4 teaspoon crushed [[coriander]] |
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*3 sliced green |
*3 sliced green [[onion]]s |
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*1 teaspoon [[sugar]] |
*1 teaspoon [[sugar]] |
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'''Source for Recipe Presented''' |
'''Source for Recipe Presented''' |
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''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 |
''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.) |
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[[Category:recipes]] |
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Latest revision as of 02:15, 24 February 2006
Coleslaw: a recipe of uncertain age and dubious credentials
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 many of the recipes in this book, apparently including this one, do not make a serious effort to represent period cuisine.)
