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Red Cabbage Pickle

Name: Red Cabbage Pickle
Yield: 10 servings
Ingredients: Cut a red cabbage of good size; half a cupful of sugar; half a gallon of vinegar; a dozen whole cloves; and white peppers; a few blades of mace; two or three tablespoonfuls of celery seed

From The Rural cook book, 1907

Serves 10

Best in two months.

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

93Calories

2 gProtein

10 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories93 kcal

Protein1.6 g

Carbohydrates10 g

Fiber3.8 g

Sugars1.5 g

Total Fat2.7 g

Saturated Fat0.6 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol0 mg

Sodium29 mg

Potassium139 mg

Calcium135 mg

Iron3.3 mg

Magnesium42 mg

Phosphorus44 mg

Zinc0.5 mg

Copper0.2 mg

Manganese4.2 mg

Vitamin D0 mcg

Vitamin C2.7 mg

Vitamin A1.6 mcg

Vitamin E0.6 mg

Vitamin K9 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate4.1 mcg

Choline3.2 mg

Caffeine0 mg

Water184 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 130. The excerpt below is the record exactly as published.

Red Cabbage Pickle.— Cut a red cabbage of good size into six pieces. m THE RURAL COOK BOOK. sprinkle it with salt and leave it for a day and a night. Then drain off the liquid, rinse it with cold water and let it soak in tresh cold water. Scald half a gallon of vinegar with a dozen whole cloves and white pep- pers and a few blades of mace broken fine. Turn in half a cupful of sugar and Iwo or tKree tablespoonfols of celery seed

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