Rediscovering the 1935 Hot Slaw: A Kansas Culinary Tradition
In short: Explore a historical recipe from the 1935 Epworth League Cookbook of Oswego, Kansas. This video demonstrates how to prepare a traditional hot slaw using simple, period-appropriate ingredients, offering a glimpse into the regional cooking methods and adaptive culinary practices of the 1930s.
The recipe originates from the 1935 Epworth League Cookbook in Oswego, Kansas. It highlights the resourcefulness of home cooks during the era, utilizing basic pantry staples like shredded cabbage, flour, sugar, salt, and a mixture of apple cider vinegar and water to create a distinct side dish.
The preparation involves boiling cabbage for approximately 10 minutes before draining it. The dressing is crafted by combining a beaten egg with flour, sugar, salt, and weakened vinegar, then cooking the mixture until it reaches a thickened consistency to be poured over the cabbage. The process serves as a practical example of how historical recipes can be adapted for modern kitchens and personal preferences.
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Sources
- Summary by Intellect · source: Vintage Cooking: How to Make Hot Slaw from 1935
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