Important Pages:

Heilman's Restaurant Coleslaw

 
Subject: Hellman's Restaurant Coleslaw recipe
From: Vicki
Date: 5/13/2019, 1:51 PM
To: phaedrus@hungrybrowser.com

On 5/12/2019 10:13 AM, repharris wrote:
My name is Vicki and I am requesting your help in finding the coleslaw recipe from 
Heilman's Restaurant which used to be in Vermillion, Ohio (maybe Lorraine,  Ohio).  
They also opened a place in Ft. Lauderdale, Florida.   We used to go there when I 
was little and I loved their slaw which almost tasted like it had whipped cream in it.  
I love your site and have used it often. Keep up the good work!
Thanks!
Vicki

Hi Vicki,

There appear to have been at least four Heilman's Restaurants owned and operated by Ross Heilman and his sons Hubert and Bob, including two in Lorain, Ohio - the original Heilman's and Heilman's Ranch House - one in Fort Lauderdale, Florida by son Hubert, and son Bob Heilman's "Beachcomber" in Clearwater Beach, Florida. "Bob Heilman's Beachcomber" appears to be the only one that is still open. The one in Fort Lauderdale closed in 1974. The only thing that I could find about the coleslaw was that Heilman's Beachcomber's coleslaw a statement that has a pineapple dressing.

I'll post this for reader input.

Phaed

Subject: Heilman’s
From: Jack 
Date: 5/18/2019, 3:52 PM
To: phaedrus@hungrybrowser.com

They called it Cream Slaw. And Elnora was Bob and Hubert’s mother. 

I’ve been making the slaw for Heilman’s since 1966 when Elnora Heilman taught me the 
family secret. Back then they used coffee cream, but over time the coffee cream became 
too watery and we moved to heavy cream. It was made in large batches in a 5 gallon pot. 
We used green cabbage and removed the outside leaves and then cut the cabbage into 
quarters and removed the core. We grated it by machine and it was important that it 
wasn’t too fine or too coarse. It would go into the refrigerator overnight in large 
baskets so that some moisture would be removed. We would fill the 5 gallon pot to the 
top with the grated cabbage.  Stir in the salt by hand and wait 5 minutes. Then stir 
in the sugar by hand and then the vinegar. Then add the cream quart by quart stirring 
it in by hand somewhat vigorously until the cream thickens. 

Heaping handful of table salt
5 cups granulated sugar
5 cups White House Apple Cider Vinegar
3 quarts Heavy Cream

HINTS: 
Be certain the slaw and cream are cold. 
Don’t over stir the slaw or the cream will break down. 
No pineapple. 
----------------------------------------------------------------------------------

You really are good!!  Thank you so much.  Can't wait to try it,  but in a smaller quantity.
Thanks again!
Vicki