Preserving Vegetables by Fermentation with Dry Salting
From Use and preparation of food, 1919
Suitable for string beans, beet tops, turnip tops, and cabbage.
Presented as published in 1919. 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
29483Calories
1297 gProtein
5942 gCarbs
68 gFat
Full nutrition (33 nutrients)
Calories29483 kcal
Protein1297 g
Carbohydrates5942 g
Fiber1996 g
Sugars1415 g
Total Fat68 g
Saturated Fat14 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat33 g
Cholesterol0 mg
Sodium543857 mg
Potassium76766 mg
Calcium11666 mg
Iron376 mg
Magnesium9993 mg
Phosphorus23133 mg
Zinc224 mg
Copper38 mg
Manganese173 mg
Vitamin D0 mcg
Vitamin C1451 mg
Vitamin A97069 mcg
Vitamin E172 mg
Vitamin K10659 mcg
Vitamin B634 mg
Vitamin B120 mcg
Thiamin (B1)32 mg
Riboflavin (B2)54 mg
Niacin (B3)386 mg
Folate8618 mcg
Choline10932 mg
Caffeine0 mg
Water37742 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 124. The excerpt below is the record exactly as published.
preserving vegetal)les by fermentation with dry salting : A. Vegetables containing a large proportion of water may be treated as in dry salting, using 3 pounds of salt to 100 pounds of vege- tabl
Cook this with the app: pantry check, scaling, and the assistant.