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Cabbage Pudding

(Vaughan’s Vegetable Cook Book)

Chop up small, enough white cabbage to fill a large baking pan when

done. Put it in a pot of boiling water that has been salted, let it boil

until tender, then drain thoroughly in a colander. In two quarts of the

cabbage stir half a pound of butter, salt and pepper to taste, one pint

of sweet cream and four eggs beaten separately. Add also, a pinch of

cayenne pepper; put in a pan and bake for half an hour.

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