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Red Cabbage Pickles
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. E. D. Blaine, Belmont, 111.
Presented as published in 1912. 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
899Calories
3 gProtein
228 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories899 kcal
Protein3 g
Carbohydrates228 g
Fiber7.9 g
Sugars220 g
Total Fat2.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium1012 mg
Potassium635 mg
Calcium143 mg
Iron1.1 mg
Magnesium68 mg
Phosphorus81 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C68 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate137 mcg
Choline16 mg
Caffeine0 mg
Water242 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 351. The excerpt below is the record exactly as published.
RED CABBAGE PICKLES.— Chop fine 1 qt. red cabbage, 1 qt. boiled red 'beets, 1 cup horseradish, grated, 1 qt. vinegar, 1 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.