Pickled Cabbage

Name: Pickled Cabbage
Ingredients: Take a red or white cabbage; sprinkle a layer of salt; a gallon of vinegar; twenty-four cloves; two blades of mace; twenty-four allspice berries; three pieces of ginger about an inch long

From The handy dictionary of cookery, 1890

Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 73. The excerpt below is the record exactly as published.

Pickled Cabbage. Take a red or white cabbage ;. cut into thin slices, lay it in a large pan ; sprinkle a layer of salt between each layer of cabbage, cover the top with salt, and leave it to stand two days. Turn them every morning and evening, and sprinkle a little salt over the layers each time they are turned. DOMESTIC COOKERY. 131 Put a gallon of vinegar into a pan with twenty -four cloves, two blades of mace, twenty-four allspice berries, three pieces of ginger about an inch long

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