Pickled White Cabbage

Ingredients

• Take a peck of quartered cabbage
• four chopped onions
• one ounce of turmeric
• one gill of black pepper
• one gill of celery seed
• two pounds of brown sugar
• four tablespoonfuls of made mustard
• a few cloves, a few pieces of ginger

Method

1. 1

   Layer cabbage and salt overnight, then squeeze and boil with onions in vinegar for 30 minutes.

2. 2

   Add spices and sugar, boil for another 30 minutes, and store when cold.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 115. The excerpt below is the record exactly as published.

PICKLED WHITE CABBAGE. This recipe recommends itself as of a delightful flavor yet easily made, and a convenient substitute for the old-fashioned, tedious method of pick- ling the same vegetable. Take a peck of quartered cabbage, put a layer of Qahbage and one of salt, let it remain over night; in the morning squeeze them and put them on the fire, with four chopped onions covered with vinegar; boil for half an hour, then add one ounce of turmeric, one gill of black pepper, one gill of celery seed, a few cloves, one tablespoonful of allspice, a few pieces of ginger, half an ounce of mace, and two pounds of brown sugar. Let it boil half an hour longer, and when cold it is fit for use. Four tablespoonfuls of made mustard

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