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Pickled Cabbage
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 6
Presented as published in 1901. 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
66Calories
2 gProtein
11 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories66 kcal
Protein2.4 g
Carbohydrates11 g
Fiber0.4 g
Sugars0.2 g
Total Fat1.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium1191 mg
Potassium338 mg
Calcium73 mg
Iron0.4 mg
Magnesium34 mg
Phosphorus71 mg
Zinc0.5 mg
Copper0 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C61 mg
Vitamin A0.1 mcg
Vitamin E0.2 mg
Vitamin K89 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate5.9 mcg
Choline4.5 mg
Caffeine0 mg
Water138 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 68. The excerpt below is the record exactly as published.
Pickled Cabbage. — Chop cabbage fine, take enough for one-half gallon can, put in tablespoonful of salt, let stand over night, drain and add two tablespooonfuls of mus- tard see
Cook this with the app: pantry check, scaling, and the assistant.