Day 54 Cabbage Salad Dressing

It is time for a salad. I have some cabbage so I decided to make cabbage salad using Addie M. Weaver’s Cabbage Salad Dressing recipe (p. 107) in the 1906 Berlin Cook Book.

I started by making the dressing so that it would have some time to cool since it is a boiled dressing. In a small saucepan I mixed 2 tablespoons of vinegar with the dry mustard powder and then added another tablespoon of vinegar, the salt, pepper and sugar. In a small bowl I beat the egg, cream, and melted butter together. Slowly I poured it into the saucepan and stirred to mix it with the vinegar. Finally I added the last tablespoons of vinegar. The dressing thickens quickly but it is important to stir as it cooks to prevent lumps.

I chopped some cabbage while the dressing cooled. My salad was simply chopped cabbage and cabbage salad dressing. There are cabbage salad recipes in the cook book but they include their own dressing recipe.

The recipe makes about 3/4 cup of salad dressing. Personal taste will determine how much dressing you add to your salad but I used about two tablespoons. The dressing has a nice taste and stands up to the strong cabbage flavour.

Addie M. Weaver was listed as Ada May Weaver in the 1901 census. She was 20 years old and lived with her parents and two brothers in Berlin. Her parents list their heritage as Dutch and German. They are Methodists. By 1911 Addy M. Weaver’s brothers have left the family home. Her father is an accountant for an insurance company but Addie doesn’t have paid employment. The family lives on Ahrens street, about three blocks from Meda Oberlander on Queen Street. Eventually, Miss Weaver married and became Mrs. Addison Armbrust. She died in 1970.

I would make Miss Weaver’s Cabbage Salad Dressing again but it does contain cream, butter, and egg  — ingredients that increase the calories in a simple salad. Addie’s family don’t have extremely physical work, unlike some of the families contributing recipes, so I wonder if this dressing was used regularly. I recommend trying the dressing at least once just to get a taste of 1912 Berlin Ontario. I still wonder how the 1906 Berlin Cook Book was compiled. The contributors come from a variety of denominations, ages, economic levels, life stages, and even their family heritage differs a bit. Perhaps I’ll find out during the next 312 days.

6 tablespoons vinegar, 2 tablespoons cream, 1 tablespoon sugar, 2 tablespoons melted butter, 1 egg, 1 teaspoon mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, mix mustard with part of vinegar, salt and pepper, mix butter, egg and cream together add remainder of vinegar and cook.

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