Preserving Vegetables by Salting
From Use and preparation of food, 1919
Suitable for greens, beet tops, turnip tops, spinach, chard, kale, cabbage, string beans, peas, and corn.
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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium44055 mg
Potassium28 mg
Calcium84 mg
Iron0.4 mg
Magnesium20 mg
Phosphorus0 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water1891 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 123. The excerpt below is the record exactly as published.
preserving vegetables by salting: A. Vegetables are washed, drained, and weighed. Use one-fourtli as much salt, by weight, and pack in alternate layers with a layer of salt on top. Cover with a plate or a wooden cover slightly smaller than the container, and weight. The salt and juices of the vege- tables will form a brine strong enough to prevent fermentation or spoilage. If sufficient brine to cover is not formed, strong brine should be added, made in the proportion of 1 pound of salt to 2 quarts of water
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