From 1916:

One pint boiled and minced cabbage, ½ pint hot milk, 1 tablespoon butter, 1 teaspoon flour, ½ teaspoon salt, ½ teaspoon pepper.
Put cabbage, hot milk, salt and pepper in stewpan and on fire. Beat butter and flour together until creamy, then stir into contents of stewpan. Simmer 10 minutes, being careful not to scorch sauce; serve very hot… Continue reading