Pickled Cabbage
From Miss Corson's practical American cookery and household management, 1885
Serves 11
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 147. The excerpt below is the record exactly as published.
PICKLED CABBAGE. Remove the outer leaves and the tough parts of the stalks from four large heads of firm white cabbage ; shave it, and put it into an earthen jar or a wooden tub, sprinkling about half a pint of salt through it, and let it stand over night ; the next day draw off the brine, put the cabbage over the fire, with four onions peeled and chopped, four ounces of mus- tard-seed, two ounces each of ground mustard, celery-seed, and tumeric, one ounce each of whole mace, cloves, allspice, and pepper, two pounds of brown sugar, and enough vinegar to cover the cabbage
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