Chop a cabbage with 1 large onion and 2 stalks of celery and 2 peppers; season well with salt and sprinkle with pepper. Heat some vinegar; add a teaspoonful of prepared mustard. Then beat the yolks of 2 EGGS with a tablespoonful of sugar; add the hot vinegar slowly to the beaten EGGS and mix with the cabbage. Serve cold.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)