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Pickled Red Cabbage
From The household cook book, 1902
Serves 15
Presented as published in 1902. 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
Nutrition per serving
766Calories
1 gProtein
192 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories766 kcal
Protein1.2 g
Carbohydrates192 g
Fiber5.2 g
Sugars181 g
Total Fat1.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium21 mg
Potassium183 mg
Calcium130 mg
Iron1.9 mg
Magnesium30 mg
Phosphorus29 mg
Zinc0.3 mg
Copper0.1 mg
Manganese3.7 mg
Vitamin D0 mcg
Vitamin C6.1 mg
Vitamin A2.9 mcg
Vitamin E0.5 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.3 mcg
Choline2.5 mg
Caffeine0 mg
Water130 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 402. The excerpt below is the record exactly as published.
| oz. each of cinnamon and cloves; bring it to a boil, put in 10 lbs. berries, simmer for ^ hour, and put into jars. Blueberries, Raspberries and Strawberries can be put up the same way. PICKLED RED CABBAGE.— Cut fine 8 heads of red cabbage, pack it in a crock in layers, sprinkling salt between each layer, and let stand over night. Then put 6 lbs. sugar in f gallon of vinegar, add 2 oz. each of allspice, pepper, cinnamon and cloves, and 2 table- spoons of celery see
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