To Pickle Red Cabbage
From An old-world recipe book, 1908
Presented as published in 1908. 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
Sodium175994 mg
Potassium36 mg
Calcium109 mg
Iron1.5 mg
Magnesium4.5 mg
Phosphorus0 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 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
Water0.9 g
As published
This recipe was extracted from An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 5. The excerpt below is the record exactly as published.
To Pickle Red Cabbage Cut the cabbage in small slices, set in a cullender, shake over it a lb. of salt, let it stand about 5 minutes, then pour over it a kettle of boiling water, while it is draining get ready on the fire your vinegar with some sliced Ginger
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