We try to stay to a schedule on our website, but that doesn't always happen 😉
Sundays: Bible Study -:- Mondays: Meals and blog hop hosting -:- Tuesdays: Freeze-dry -:- Wednesdays: Digital Scrapbook Freebie, Crafts/Decor -:- Thursdays: Throwback Recipes from the past -:- Fridays: Homeschool/homestead and all about our family -:- Saturdays: Desserts and Tasty Treats
Join us on our journey of creating 1800 and early 1900 recipes in a modern farmhouse kitchen. And learn to cook out of a cookbook from when my Great Great Grandmother was providing for her family. As we create, know that most recipes do not list out all of the ingredients and at the time, there were no temperature gauges on ovens or stoves.
Trying out something new can be difficult for kids especially. In our house, we don’t normally cook our cabbage. We normally eat ours raw in salads, coleslaw or use the leaves as wraps. But, this recipe proved to be well received by most of the kids.
Creamed Cabbage – Cooking from the Past
Ingredients
- 2 cups cabbage, diced
- 1 cup milk (warm)
- 1 tbsp Butter
- 1 tsp flour
- salt and pepper
Instructions
- Put the cabbage, hot milk, salt, and pepper in a stewpan. Beat the butter and flour together until creamy, then stir into the contents of the stewpan. Simmer ten minutes; serve very hot.
Video
Nutrition
Served here with Chichen Croquettes (A recipe from 1885) – Click here to see the Chicken Croquette Recipe: https://krisandlarry.com/2020/01/30/throwback-thursday-cooking-from-the-past-january-30-chicken-croquettes/
This blog post is shared on You're the Star Blog Hop, Friendship Friday, Simple Homestead Blog Hop, Homestead Blog Hop, Tuesdays with a Twist, Wonderful Wednesday
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