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Cabbage, Red, Pickled
From Cassell's dictionary of cookery, 1892
Serves 8
Ready for use at once.
Presented as published in 1892. 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
36Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories36 kcal
Protein1.1 g
Carbohydrates7.2 g
Fiber0 g
Sugars0 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1231 mg
Potassium233 mg
Calcium48 mg
Iron0.1 mg
Magnesium16 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K67 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water106 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 281. The excerpt below is the record exactly as published.
Cabbage, Bed, Pickled..- The cabbage should not be cut until it has been slightly frost-bitten. Choose a firm, hard cabbage. Ee- move the outer leaves and cut it as finely as possible in cross slices. The finer it is cut ;ho nicer will be the pickle. Put it in a largo shallow dish with a layer of salt spread over it, and let it remain for twenty-four hoius ; then squeeze the purple juice thoroughly from it, and place it in pickle- jars, strewing between every handful a little black pepper and bruised ginger. Fill the jars with cold vinegar
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