Difference between revisions of "Coleslaw (recipe)"

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m (Category:recipes and wikify)
(stronger warnings about the apparently modern nature of this recipe)
 
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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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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.)
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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 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]]

Latest revision as of 01:15, 24 February 2006


Coleslaw: a recipe of uncertain age and dubious credentials

1 bag shredded cabbage or 3/4 head of cabbage

Dressing:

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.)