Cabbage with Salt Pork
From Home dissertations, 1891
An onion on top while boiling prevents indigestibility.
Presented as published in 1891. 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 Home dissertations (1891) by Tilton, E. Stevens Mrs., page 115. The excerpt below is the record exactly as published.
CABBAGE WITH SALT PORK. Carefully wash a head of white cabbage, tear the leaves apart, and let it lay for half an hour in plenty of cold salted water ; meantime cut a pound of fat salt pork in inch pieces, put it over the fire in two quarts of cold water, and let the water gradually heat and boil ; in half an hour put in the cabbage, after cutting it in rather small pieces, and boil it steadily for half an hour ; then drain off the water, see that the pork and cabbage are palatably seasoned, and serve them together. An onion quartered
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Cook this with the app: pantry check, scaling, and the assistant.