Pickled Cabbage
From The new practical housekeeping, 1890
Serves 8
Alternatively, quarter small heads, boil in weak salt water, drain, and bleach in the sun.
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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 432. The excerpt below is the record exactly as published.
Pickled Cabbage. — Shave firm white cabbage into wooden or •earthen vessel, sprinkling in a handful salt to each cabbage, and let 49tand overnight ; then drain off brine, pressing cabbage well and £ack in earthen jars in layers with half cup mustard seed to each ead, sprinkled through; fill up with cold vinegar, cover closely and keep in cool dark place. Or quarter small solid heads, and boil in weak salt water until they can be pierced through with a straw * then lay on dishes and put in sun an hour or two to drain and bleach. I*ut in jar, pour over enough weak vinegar to cover
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