Pickled Cabbage
From The Pocumtuc housewife, 1897
Presented as published in 1897. 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 The Pocumtuc housewife (1897), page 15. The excerpt below is the record exactly as published.
Pickled Cabbage* Pack red cabbages, the large heads cut in quarters, into a brass kettle. Pour weak vinegar and salt over them. Scald until the cabbage is tender. Drain and stick cloves into every piece so as to pin down the leaves. Pack the cabbages in a keg or jar and pour boiling strong vinegar
Cook this with the app: pantry check, scaling, and the assistant.