Stewed White Cabbage
Cabbage was a staple in the 18th century. It stores well over winter and is full of nutrients, among them vitamin C; witch would have been useful. To boot it is tasty and very affordable.
a small head of cabbage (1 kg or so)
50 g butter
1 tbsp golden syrup
1 tsp ground mace (from mace blades, using a pestle and mortar)
1 tsp salt
250 ml beef stock
2 egg yolks
75 ml double cream
Remove all coarse outer leaves and thick veins, then finely chop with cabbage knifes (kålknifwar). Those of us that do not own any make do with what we got. Cook the cabbage with butter on a low heat in a covered pot for half an hour. Watch it frequently, when it begins to brown ad syrup, mace, salt then cook for a while longer, stirring it often. Ad stock and boil until tender, thicken with egg yolks and cream. Serve the dish garnished with chops, sausage or meatballs. Whole grain mustard nicely complements the sausage.
Source: Rückersköld 1796, p. 180