Recipe Manuscript

To Make A Cold Hash

Name: To Make A Cold Hash
Prep time: PTPT15M
Cook time: PTPT20M
Yield: 2
Cuisine: European
Ingredients: 1 small red cabbage heart (approx. 250g); 100g lean cured beef (sub: lean pastrami or corned beef); 2 tablespoons olive oil; 1 tablespoon white wine vinegar or apple cider vinegar; Juice of 1/2 lemon; Freshly ground black pepper

1725

From the treasured pages of Receipt book of Dorothy Stone

Written by Dorothy Stone

Culinary Enlightenment (1700 - 1800)European Beginner Dinner Lunch

Original Recipe • 1725

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make A Cold Hash

"Take the heart of a red Cabbage, and mince it as small as you can, then take a piece of lean hang beef, and Boyle it, if when it is Cold Scrape it with a knife and mix it togather with Oyle and Vineagar and lemon Jaice and pepper and so serve it."

Note on the Original Text

Early 18th-century recipes were more conversational and far less prescriptive than those of today. Quantities and precise instructions were rarely stated because many cooks were assumed to be experienced or managing with what was available. Spellings were not yet standardized ('Boyle' for 'boil', for example), and the phrasing was less formal—'scrape it with a knife' rather than shred or slice. Instructions were typically brief, direct, and left to the cook’s own judgement, making such recipes both flexible and creatively open-ended.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book of Dorothy Stone - Click to view recipe in book

Title

Receipt book of Dorothy Stone (1725)

You can also click the book image above to peruse the original tome

Writer

Dorothy Stone

Era

1725

Publisher

Unknown

Background

Step into the delicious world of early 18th-century kitchens with Dorothy Stone, where classic recipes and culinary curiosities await. Expect a charming medley of hearty fare, sweet treats, and the tasteful secrets of a bygone era.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe originates from the early 18th century, specifically around 1725, attributed to Dorothy Stone, a writer whose recipes reflect the emergence of lighter, refreshingly tart dishes in the diet of upper-middle-class households. At this time, England was influenced by continental European traditions, incorporating pickled, cured, and fresh flavors into salads and cold preparations. Hang beef refers to salted, air-dried cured meat that would have kept well before refrigeration, a staple for cold dishes in manor kitchens—this cold hash is essentially an early, frugal, and delicious salad reinventing leftovers into a vibrant dish.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks in the 1720s would have used a heavy kitchen knife or a long-bladed chopping knife to mince the cabbage and a sturdy butcher’s knife for scraping the cooked beef. A large wooden trencher or chopping board would have been used for the preparation. Mixing was done in earthenware or pewter bowls, and dressing the salad involved simply tossing it together by hand or with large spoons.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

20 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 small red cabbage heart (approx. 9 oz)
3.5 oz lean cured beef (sub: lean pastrami or corned beef)
2 tablespoons olive oil
1 tablespoon white wine vinegar or apple cider vinegar
Juice of 1/2 lemon
Freshly ground black pepper

Instructions

Start by taking the firm heart of a red cabbage and chopping it as finely as possible—aim for a fine mince, almost like you would for a slaw.
Next, take about 3.5 ounces of lean cured beef (a good equivalent today might be lean pastrami or corned beef).
Boil the beef until tender, then let it cool completely.
Once cooled, use a sharp knife to scrape or finely shred the beef.
In a bowl, mix the minced cabbage with the shredded beef.
Dress this with about 2 tablespoons of good-quality olive oil, 1 tablespoon white wine vinegar (or apple cider vinegar), the juice of half a lemon, and a generous grind of black pepper.
Toss well and serve chilled or at room temperature.

Estimated Calories

140 per serving

Cooking Estimates

Preparing this salad takes about 15 minutes, including chopping the cabbage and shredding the beef. The beef needs to be boiled, which takes about 20 minutes. Each serving contains around 140 calories. This recipe makes 2 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.