To Pickle Red Cabbage
From The universal cookery book, 1887
Tie the jar over with leather.
Presented as published in 1887. 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
216Calories
6 gProtein
35 gCarbs
1 gFat
Full nutrition (21 nutrients)
Calories216 kcal
Protein6.3 g
Carbohydrates35 g
Fiber0 g
Sugars0 g
Total Fat1.1 g
Saturated Fat0 g
Sodium78 mg
Potassium1438 mg
Calcium169 mg
Iron1.1 mg
Magnesium76 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0 mg
Manganese1.7 mg
Vitamin C271 mg
Vitamin A0 mcg
Vitamin K162 mcg
Vitamin B60.9 mg
Water681 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 44. The excerpt below is the record exactly as published.
To Pickle Red Cabbage. Cut the cabbage across in very thin slices, lay it on a large dish, sprinkle a good handful of salt over it, and cover it with another dish ; let it stand twenty- TO PICKLE MUSHROOMS. 1 1 5 four hours ; put it in a colander to drain, and then lay it in the jar. Take white-wine vinegar sufficient to cover it, a little mace, cloves, and allspice, and put them in whole, with one pennyworth of cochineal bruised fine
Cook this with the app: pantry check, scaling, and the assistant.