Cabbage Pickle

Ingredients

• One dozen heads of cabbage
• a teacupf ul of ground ginger
• two table-spoonfuls of allspice
• two table-spoonfuls of black pepper
• one dozen small green pepper -pods
• a teacupful of mustard - seed
• and one of celery -seed
• one spoonful of mace
• and two ounces of turmeric
• two pounds of brown sugar

Method

1. 1

   Quarter cabbage and cover with boiling brine for 24 hours.

2. 2

   Squeeze and dry, then cover with vinegar and add spices.

3. 3

   Boil until stalks are soft, then add sugar.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 120. The excerpt below is the record exactly as published.

Cabbage Pickle. One dozen heads of cabbage (the firmest must be se- lected) ; quarter them, and cover with boiling brine ; let them stand twenty-four hours, then squeeze and dry upon a large flat dish for several days ; then put them in a ket- tle covered with vinegar ; add a teacupf ul of ground gin- 256 VIRGINIA COOKEMY-BOOK. ger, two table-spoonfuls of allspice, two table-spoonfuls of black pepper, one dozen small green pepper -pods, a teacupful of mustard - seed and one of celery -seed, all bruised together, one spoonful of mace, and two ounces of turmeric. Boil until the stalk is soft, and then add two pounds of brown sugar

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