Chopped Cabbage Pickle

Name: Chopped Cabbage Pickle
Ingredients: one pint of chopped onions; three gills of white mustard seed; three tablespoonfuls of ground mustard; the same of celery seed; a pound of brown sugar; three quarts of good vinegar; two gallons of chopped cabbage

From La cuisine creole, 1885

Ready to bottle for use.

Presented as published in 1885. 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

4421Calories

108 gProtein

883 gCarbs

37 gFat

Full nutrition (33 nutrients)

Calories4421 kcal

Protein108 g

Carbohydrates883 g

Fiber182 g

Sugars458 g

Total Fat37 g

Saturated Fat3.2 g

Monounsaturated Fat16 g

Polyunsaturated Fat12 g

Cholesterol0 mg

Sodium2637 mg

Potassium19522 mg

Calcium4539 mg

Iron61 mg

Magnesium1457 mg

Phosphorus2403 mg

Zinc18 mg

Copper2.8 mg

Manganese17 mg

Vitamin D0 mcg

Vitamin C3687 mg

Vitamin A433 mcg

Vitamin E2.8 mg

Vitamin K4 mcg

Vitamin B67.7 mg

Vitamin B120 mcg

Thiamin (B1)4.2 mg

Riboflavin (B2)2.5 mg

Niacin (B3)26 mg

Folate4244 mcg

Choline96 mg

Caffeine0 mg

Water9796 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 46. The excerpt below is the record exactly as published.

CHOPPED CABBAGB PICKLE. Put together one pint of chopped onions, three gilW (or three wineglassfuls) of white mustard seed, three tablespoonfuls of ground mustard and the same of celery seed; add a pound of brown sugar and threé quarts of good vinegar. Oook this compound slowly until it begins to thicken, then pour it hot upon two gallons of chopped cabbage

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