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Pickled Cabbage
From Mrs. Maclurcan's cookery book, 1899
Serves 1
White cabbage can be used; cochineal can be boiled with vinegar for color.
Presented as published in 1899. 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
134Calories
4 gProtein
26 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories134 kcal
Protein4.1 g
Carbohydrates26 g
Fiber12 g
Sugars3.2 g
Total Fat6.3 g
Saturated Fat1.4 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol0 mg
Sodium9749 mg
Potassium708 mg
Calcium136 mg
Iron3.8 mg
Magnesium81 mg
Phosphorus94 mg
Zinc1 mg
Copper0.2 mg
Manganese9.1 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A521 mcg
Vitamin E8.7 mg
Vitamin K40 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate32 mcg
Choline22 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 123. The excerpt below is the record exactly as published.
1 oz. of cloves. Mode. — Wash the limes, dry them with a cloth, and put them into a jar. Boil the vinegar and other in- gredients for three hours and when nearly cold pour over the limes, not removing the chilles and spices. Tie down with a bladder and allow to remain for twelve or fourteer days. 745— PICKLED CABBAGE. To every quart of vinegar add : 1 oz. whole pepper \ oz. of ginger \ oz. of cloves Saltspoonful of cayenne Salt.
Cook this with the app: pantry check, scaling, and the assistant.