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Cabbage and Beet Pickle
From Farm and home cook book and housekeeper's assistant, 1907
Serves 7
The beets and cabbage should be measured after being chopped.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
465Calories
8 gProtein
106 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories465 kcal
Protein8 g
Carbohydrates106 g
Fiber9.1 g
Sugars77 g
Total Fat1.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1481 mg
Potassium1763 mg
Calcium189 mg
Iron1.8 mg
Magnesium105 mg
Phosphorus194 mg
Zinc1.7 mg
Copper0.5 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K83 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate285 mcg
Choline3.7 mg
Caffeine0 mg
Water523 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 173. The excerpt below is the record exactly as published.
Cabbage and Beet Pickle Chop fine 2 qts beets after they are boiled and cold. Chop fine 2 qts raw red cabbage and add to the beets and cabbage, 2 cups brown sugar, 1 cup grated horseradish, 1 tablesp salt and cider vinegar enough to cover
Cook this with the app: pantry check, scaling, and the assistant.