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Red Cabbage Pickles
From The Cook County cook book, 1912
Serves 10
This pickle will keep an indefinite length of time.
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
137Calories
1 gProtein
29 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories137 kcal
Protein1.4 g
Carbohydrates29 g
Fiber0.8 g
Sugars22 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium113 mg
Potassium303 mg
Calcium47 mg
Iron0.1 mg
Magnesium19 mg
Phosphorus43 mg
Zinc0.4 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K29 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate14 mcg
Choline1.6 mg
Caffeine0 mg
Water193 g
Estimated from matched ingredients across 10 servings.
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. Sprinkle a little salt
Cook this with the app: pantry check, scaling, and the assistant.