Cold Slaw

Name: Cold Slaw
Ingredients: 1 quart Finely shredded cabbage; 3 each Egg yolks; 1 1/2 glassfuls Weak vinegar (e.g., white wine vinegar or apple cider vinegar); 2 teaspoonfuls White sugar; 1 tablespoonful Olive oil; 1/2 teacup Heavy cream; 1 piece Butter (Originally butter large as a hen's egg.); 1 heaping teaspoonful Salt; as needed Black pepper; as needed Mustard; as needed Celery salt (optional) (Originally Royal celery salt.)

A classic cold slaw recipe from 1888, modernized for the contemporary kitchen.

Ingredients

1 quart Finely shredded cabbage
3 each Egg yolks
1 1/2 glassfuls Weak vinegar (e.g., white wine vinegar or apple cider vinegar)
2 teaspoonfuls White sugar
1 tablespoonful Olive oil
1/2 teacup Heavy cream
1 piece Butter (Originally butter large as a hen's egg.)
1 heaping teaspoonful Salt
as needed Black pepper
as needed Mustard
as needed Celery salt (optional) (Originally Royal celery salt.)

Instructions

1In a saucepan, whisk together the egg yolks, vinegar, sugar, olive oil, and heavy cream. Add the butter.
2Place the saucepan over medium heat and cook, stirring constantly, until the mixture is hot but not boiling. Season with salt, pepper, and mustard to taste.
3Add the shredded cabbage to the hot dressing and stir to combine. Remove from heat. Transfer the slaw to a china dish (or any serving dish) and let it cool completely in the refrigerator, about 30 minutes.
4Before serving, add celery salt, if desired.