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Pickled Red Cabbage
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
A small red pepper may be added and a little horseradish root if desired.
Presented as published in 1907. 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
445Calories
0 gProtein
109 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories445 kcal
Protein0.3 g
Carbohydrates109 g
Fiber0 g
Sugars107 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium35 mg
Potassium189 mg
Calcium103 mg
Iron0.8 mg
Magnesium13 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C8.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.1 mcg
Choline2.5 mg
Caffeine0 mg
Water128 g
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 173. The excerpt below is the record exactly as published.
Pickled Red Cabbage Select a nice firm, crisp red cabbage, discard the outer leaves, and cut out the stem ends and tough core. Shred the cabbage fine and then pack into a gal jar in layers, sprinkling each layer with a little salt and white mustard seed. When the jar is full, pour over it y2 cup vinegar and i^ cup brown sugar
Cook this with the app: pantry check, scaling, and the assistant.