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Cabbage, Red, to Pickle
From Consult me, 1902
Serves 8
Presented as published in 1902. 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
46Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories46 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
Sodium1232 mg
Potassium234 mg
Calcium51 mg
Iron0.1 mg
Magnesium16 mg
Phosphorus33 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
Water160 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 99. The excerpt below is the record exactly as published.
CABBAGE, RED, to Pickle. — Choose a sound large cabbage ; shred it finely, and sprinkle it with salt, and let it stand in a dish for a day and night. Then boil vinegar (from a pint) with ginger, cloves and cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.