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Cabbage Pickle
From The Blue grass cook book, 1904
Serves 2
Presented as published in 1904. 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
568Calories
9 gProtein
139 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories568 kcal
Protein9.5 g
Carbohydrates139 g
Fiber27 g
Sugars58 g
Total Fat4.5 g
Saturated Fat1.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol0 mg
Sodium124 mg
Potassium1852 mg
Calcium625 mg
Iron20 mg
Magnesium183 mg
Phosphorus246 mg
Zinc3.1 mg
Copper0.6 mg
Manganese21 mg
Vitamin D0 mcg
Vitamin C183 mg
Vitamin A6.3 mcg
Vitamin E3.2 mg
Vitamin K306 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate12 mcg
Choline24 mg
Caffeine0 mg
Water425 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 73. The excerpt below is the record exactly as published.
CABBAGE PICKLE Take enough cabbage to fill a 2-gallon jar and pour over it hot brine. Let it remain 4 days. Squeeze them out of the brine and add weak vine- gar. After 3 days take strong vinegar and add 2 ounces cinnamon, 1 ounce cloves, 2 ounces turmeric, 1 ounce white mustard seed, 1 tablespoon black pepper, 9, tablespoons sugar, 1 tablespoon ginger
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