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Pickled Red Cabbage
From Twentieth century home cook book, 1905
Serves 6
Best eaten soon after making for crispness.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 139. The excerpt below is the record exactly as published.
Pickled Red Cabbage. — Select sound red cal^bages, and to each quart of vine- gar, add half an ounce of ginger, well bruised, one ounce of whole black pepper, and, when liked, a little cayenne
Cook this with the app: pantry check, scaling, and the assistant.