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FYLDT HVIDKAL (Stuffed Cabbage), Danish
Grind meat 3 or 4. times, add onions, crumbs, eggs, salt, pepper, milk and flour. Mix well, preferably with potato masher. Cut off top of cabbage head, remove inside, fill with meat mixture, replace top and tie. Cover tightly. Simmer in small amount of water, adding ½ tsp. salt, for 2 hours. Remove carefully and place on platter. Cut like pie or in triangular pieces.
Contributed by Mr. S. A. Boldt, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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