Vintage Cooking: How to Make Hot Slaw from 1935

Welcome back to Sunday morning and the Old Cookbook Show, friends! Today, we're diving into a unique recipe from the 1935 Epworth League Cookbook from Oswego, Kansas. This vintage recipe for Hot Slaw is a delightful and historical take on a classic dish, showcasing the regional variations and culinary traditions of the time.

In this episode, we'll guide you through making a Hot Slaw recipe using simple ingredients like shredded cabbage, egg, sugar, salt, flour, and a unique mixture of apple cider vinegar and water. We'll explore the methods and techniques used in the 1930s, providing insights into how recipes were adapted based on available ingredients and regional preferences.

Join us as we cook and taste this intriguing dish, and discuss how you can adjust the recipe to suit your modern kitchen and personal tastes. Whether you're a history buff, a cooking enthusiast, or just curious about vintage recipes, this episode is sure to inspire and educate.

Don't forget to like, comment, and subscribe for more fascinating recipes from the past!


Hot Slaw Recipe
Cook cabbage about 10 minutes, drain, then take 1 cup weakened vinegar, pinch salt, 1 beaten egg, 1 tbsp. four, 1 tbsp. sugar. Mix well; cook until it thickens and pour over cabbage.
MRS. BEN Brown

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