Difference between revisions of "Coleslaw (recipe)"

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[[category:recipes]]
 
[[category:recipes]]
1 bag shredded cabbage or 3/4 head of cabbage
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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
  
 
Dressing:
 
Dressing:
*3/4 cup olive oil
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*3/4 cup [[olive oil]]
*1/3 cup wine vinegar
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*1/3 cup wine [[vinegar]]
*1/3 cup dry white wine
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*1/3 cup dry white [[wine]]
*2 1/2 teaspoons worcestershire sauce
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*2 1/2 teaspoons [[worcestershire sauce]]
 
*1/4 teaspoon [[cumin]]
 
*1/4 teaspoon [[cumin]]
 
*[[pepper]]
 
*[[pepper]]
*2 1/2 teaspoons caraway seed
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*2 1/2 teaspoons [[caraway]] seed
 
*1/4 teaspoon crushed [[coriander]]
 
*1/4 teaspoon crushed [[coriander]]
*3 sliced green onions
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*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.)
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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.)
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[[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.)