Cabbage Pickle
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Presented as published in 1909. 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
2225Calories
10 gProtein
538 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories2225 kcal
Protein10 g
Carbohydrates538 g
Fiber5.5 g
Sugars463 g
Total Fat3.9 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium786 mg
Potassium2708 mg
Calcium871 mg
Iron5.6 mg
Magnesium220 mg
Phosphorus310 mg
Zinc2.4 mg
Copper0.3 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C363 mg
Vitamin A1.4 mcg
Vitamin E1.3 mg
Vitamin K555 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate10 mcg
Choline17 mg
Caffeine0 mg
Water1288 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 36. The excerpt below is the record exactly as published.
CABBAGE PICKLE. MRS. PUTNAM. Cut cabbages into quarters. Boil in salted water until tender. Drain and let come to a boil in vinegar, sweetened and seasoned according to this rule: One pound brown sugar. One pint vinegar. One ounce cinnamon. One half ounce cloves
Cook this with the app: pantry check, scaling, and the assistant.