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Cabbage Pickle
From The new Kentucky home cook book, 1884
Serves 20
Recipe by Mrs. Clay Sadler.
Presented as published in 1884. 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
129Calories
4 gProtein
27 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories129 kcal
Protein3.8 g
Carbohydrates27 g
Fiber2.1 g
Sugars0.2 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium59 mg
Potassium816 mg
Calcium183 mg
Iron2 mg
Magnesium58 mg
Phosphorus107 mg
Zinc0.9 mg
Copper0 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C145 mg
Vitamin A0.4 mcg
Vitamin E0.2 mg
Vitamin K215 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.7 mcg
Choline1.7 mg
Caffeine0 mg
Water331 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 47. The excerpt below is the record exactly as published.
CABBAGE PICKLE. For a two-gallon jar take cabbage enough quartered to fill it, then pour on it hot brine and let it remain four days, then squeeze out of the brine and pour weak vinegar over it; let it stand several days. Take good cider vinegar enough to cover it well, and put in it two ounces of cinna- mon bark broken in pieces, essence of cloves to suit the taste, and two ounces of tumeric
Cook this with the app: pantry check, scaling, and the assistant.