Pickled Cabbage
From Cooks in clover, 1889
Mrs. James H. Ackerman
Presented as published in 1889. 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 Cooks in clover (1889), page 18. The excerpt below is the record exactly as published.
Pickled Cabbage. — One good sized head of cab- bage chopped fine, five red peppers cut in small I pieces, without the seeds; mix with these, two /tablespoons of salt, and put them in a stone jar. Heat one quart of vinegar with two ounces of white mustard seed
Cook this with the app: pantry check, scaling, and the assistant.