Cabbage Pickle

Name: Cabbage Pickle
Ingredients: One gallon vinegar; one pint sugar; one pint salt; one ounce turmeric; one ounce celery seed; one ounce cloves; one ounce ginger; grated horseradish; a half-pound box of mustard; one ounce allspice; one dozen onions; a quarter of a pound of mustard seed

From Southern Recipes, 1913

Presented as published in 1913. 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

4161Calories

74 gProtein

716 gCarbs

68 gFat

Full nutrition (34 nutrients)

Calories4161 kcal

Protein74 g

Carbohydrates716 g

Fiber88 g

Sugars512 g

Total Fat68 g

Saturated Fat6.8 g

Monounsaturated Fat37 g

Polyunsaturated Fat18 g

Omega-31.2 g

Cholesterol0 mg

Sodium227810 mg

Potassium6214 mg

Calcium2285 mg

Iron56 mg

Magnesium1125 mg

Phosphorus2244 mg

Zinc19 mg

Copper3.3 mg

Manganese35 mg

Vitamin D0 mcg

Vitamin C220 mg

Vitamin A22 mcg

Vitamin E11 mg

Vitamin K64 mcg

Vitamin B63.4 mg

Vitamin B120 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.2 mg

Niacin (B3)12 mg

Folate707 mcg

Choline305 mg

Caffeine0 mg

Water5662 g

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 8. The excerpt below is the record exactly as published.

CABBAGE PICKLE One gallon vinegar, one pint sugar, one pint salt, one ounce turmeric, one ounce celery seed, one ounce cloves, one ounce ginger, grated horseradish, a half-pound box of mus- tard, one ounce allspice, one dozen onions, a quarter of a pound of mustard seed

Cook this with the app: pantry check, scaling, and the assistant.