I posted this on “Heart of the City” just two weeks ago. But rather than post a link I thought I’d just re-post the recipe.This is good! I can remember this at many Thanksgiving and Christmas dinners. It doesn’t take long to make either.
Cole Slaw (From my mother’s cook book.)
1/4 cup cider vinegar1 teaspoon salt1/4 teaspoon pepper1/2 teaspoon dry mustard1 tablespoon white vinegar1 tablespoon salad oil1 egg2 tablespoons light cream (10% milk fat)3 cups cabbage, chilled and shredded
Measure vinegar, salt, pepper, mustard, sugar and salad oil into saucepan heat to boiling point. Slightly beat egg; pour hot mixture over it**. Blend well and cook over very low heat until thickened. Remove from heat; beat in cream. Pour over cabbage and mix. Chill. (Yield six servings)
Note from me:
**Allow the hot mixture to cool to “warm” before pouring over the egg, otherwise the egg will cook before blending.
Alexikakos said, on 11-25-2015
I posted this on “Heart of the City” just two weeks ago. But rather than post a link I thought I’d just re-post the recipe.This is good! I can remember this at many Thanksgiving and Christmas dinners. It doesn’t take long to make either.
Cole Slaw (From my mother’s cook book.)
1/4 cup cider vinegar1 teaspoon salt1/4 teaspoon pepper1/2 teaspoon dry mustard1 tablespoon white vinegar1 tablespoon salad oil1 egg2 tablespoons light cream (10% milk fat)3 cups cabbage, chilled and shredded
Measure vinegar, salt, pepper, mustard, sugar and salad oil into saucepan heat to boiling point. Slightly beat egg; pour hot mixture over it**. Blend well and cook over very low heat until thickened. Remove from heat; beat in cream. Pour over cabbage and mix. Chill. (Yield six servings)
Note from me:
**Allow the hot mixture to cool to “warm” before pouring over the egg, otherwise the egg will cook before blending.