Pickled Red Cabbage
From Royal baker and pastry cook, 1913
Those who like flavor of spice will boil it with the vinegar.
Presented as published in 1913. 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 Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 78. The excerpt below is the record exactly as published.
Pickled Red Cabbage. — Slice it into a col¬ ander, sprinkle each layer with salt ; let it drain 2 days, then put into a jar, pour boiling vinegar enough to cover, put in a few slices of red beet-root. Choose purple red cabbage
Cook this with the app: pantry check, scaling, and the assistant.