Recipes: Yesterday & Today

1 head cabbage, shredded

2 eggs

2 Tablespoons sugar

2 teaspoons butter, softened

1 teaspoon mustard

1 cup white vinegar

1/2 cup heavy cream

1/2 teaspoon pepper

Shred enough cabbage to fill one salad bowl, about 4 cups. Set aside. Beat the two eggs with the 2 Tablespoons of sugar. Stir in the softened butter, mustard, pepper and vinegar. Cook in a saucepan over the stovetop until the mixture looks like a soft custard, about five minutes. Stir in cream. Allow to cool, then pour over shredded cabbage. Refrigerate until ready to serve.



5 fresh peaches, sliced and pitted

1/2 teaspoon each cloves & nutmeg

1 teaspoon grated lemon or orange peel

2 cups water

1 cup heavy cream

4 eggs

1 Tablespoon each sugar and flour

Peel the peaches, place them in water with cloves and stew for 15-20 minutes. Spoon them in 4 oven safe ramekins. Set aside. For custard, beat eggs and sugar, add the flour, & lemon or orange peel. Stir in the nutmeg and cream, a little by degrees, stirring well after each addition. Pour over peaches and bake at 400 degrees Fahrenheit for 15 minutes. Allow to cool before serving. Serves 4.

                             -- Recipes from The White House Cookbook, 1887