Picklette

Ingredients

• Four large crisp cabbages
• one quart onions
• two of vinegar
• two pounds brown sugar
• two tablespoonfuls of ground mustard
• two tablespoonfuls of black pepper
• two tablespoonfuls turmeric
• two tablespoonsfuls celery seed
• one tablespoonful allspice
• one tablespoonful of mace
• one of alum, pulverized

Method

1. 1

   Pack the cabbage and onions in alternate layers, with a little salt between them.

2. 2

   Let them stand until next day.

3. 3

   Then scald the vinegar, sugar, and spice together, and pour over the cabbage and onions.

4. 4

   Do this three mornings in succession.

5. 5

   On the fourth put all together over the fire and heat to a boil.

6. 6

   Let them boil five minutes.

7. 7

   When cold pack them in small jars.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 41. The excerpt below is the record exactly as published.

Picklette. Four large crisp cabbages, cut fine ; one quart onions, chopped fine ; two of vinegar, or enough to cover the cabbage; two pounds brown sugar, two tablespoonfuls of ground mustard, two tablespoonfuls of black pepper^ two tablespoonfuls turmeric, two tablespoonsfuls celery seed, one table- epoonful allspice, one tablespoonful of mace, one of alum, pulverized

Cook this with the app: pantry check, scaling, and the assistant.