Isabblla'b Cabbagb Picklb (Very Good)
From Virginia Cookery-book, 1884
Serves 12
Do not overcook the cabbage to prevent it from falling apart.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 120. The excerpt below is the record exactly as published.
Isabblla'b Cabbagb Picklb. (Very Good.) Oet the hardest small heads of cabbage that you can, and cut them into quarters ; put them in a kettle, and sprinkle over them a little salt ; set them on a slow fire, and let them simmer gently till done — that is to say, tender ; then take them out of the water and let them stand till the next day. Take as much vinegar as will cover them, with one table-spoonful of turmeric, and scald them; let them stand in it a day; then take them out and let them drain. Next, take what flavoring you like of sugar, seeds, onion and spices
Cook this with the app: pantry check, scaling, and the assistant.