Scalloped Cabbage Casserole (1911)

• 1/2 head of cabbage
• 4 eggs
• 1 pint of milk
• 2 tbspns flour
• 2 oz butter
• 1 tspn salt
• Dash of pepper
• Bread crumbs

Wash and chop the cabbage coarsely, throw into boiling salted water, boil 20 minutes, and drain. 

Have ready 4 hard-boiled eggs chopped fine. Put the butter in a saucepan; when melted, add the flour and water, stirring it constantly until it boils. Add the eggs, salt, and pepper.

Put the cabbage in a baking dish. Pour over it the sauce, sprinkle with bread crumbs, and bake in a hot oven for 15 minutes.

(Origin - "Inglenook Cook Book" by the Sisters of the Church of the Brethren, subscribers, and friends of The Inglenook Magazine, 1911. This recipe was by Sister Sarah Reese Eby of West Elkton, Ohio. This cook book contains "cherished recipes of a segment of rural America, those Church of the Brethren women who Pennsylvania Dutch tradition placed high value on culinary excellence."

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