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Emily Netuzed recipe book, August 1874
Page 80
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To Dress Red Cabbage (Peg) (Darmstadt-Way) Cut it up fine pepper it well boil till tender with a little dripping- drain it well- mix it with a little salt & butter over the fire & serve quite hot. Red Cabbage (Bohemian way/(Peg/ Cut it up fine as for sour-kraut. Pour a little vinegar over it to prevent its turning blue. melt some butter (or if you have some, goose-fat/with a good sweet apple (peeled & cut fine) till both are tender Then pour in a glass of broth with a very little vinegar shave into it a knife point of meat & season with salt & pepper letting it boil quickly.
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To Dress Red Cabbage (Peg) (Darmstadt-Way) Cut it up fine pepper it well boil till tender with a little dripping- drain it well- mix it with a little salt & butter over the fire & serve quite hot. Red Cabbage (Bohemian way/(Peg/ Cut it up fine as for sour-kraut. Pour a little vinegar over it to prevent its turning blue. melt some butter (or if you have some, goose-fat/with a good sweet apple (peeled & cut fine) till both are tender Then pour in a glass of broth with a very little vinegar shave into it a knife point of meat & season with salt & pepper letting it boil quickly.
Szathmary Culinary Manuscripts and Cookbooks
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