Cabbage with Pork
From The Institute cook book, 1913
Serves 4
Smoked bacon or ham may be substituted.
Presented as published in 1913. 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
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 58. The excerpt below is the record exactly as published.
CABBAGE WITH PORK For a small head of cabbage use half a pound of minced salt pork. Boil the pork gently for three or four hours. Prepare the cabbage as for plain boiled cabbage; drain well and put on to boil with the pork. Boil and serve the pork with the cabbage. A little additional salt
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