Yellow Cabbage Pickle

Name: Yellow Cabbage Pickle
Ingredients: One peck of cabbage; 2 dozen onions; 1 ounce tumeric; 2 ounces celery seed; 1 teaspoon of cayenne pepper; 3 pounds brown sugar

From The way to the heart, 1905

Presented as published in 1905. 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

7211Calories

63 gProtein

1772 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories7211 kcal

Protein63 g

Carbohydrates1772 g

Fiber75 g

Sugars1474 g

Total Fat21 g

Saturated Fat3.3 g

Monounsaturated Fat9.7 g

Polyunsaturated Fat3.1 g

Omega-30 g

Cholesterol0 mg

Sodium769 mg

Potassium10358 mg

Calcium3388 mg

Iron59 mg

Magnesium919 mg

Phosphorus1742 mg

Zinc14 mg

Copper3.2 mg

Manganese18 mg

Vitamin D0 mcg

Vitamin C641 mg

Vitamin A49 mcg

Vitamin E3.3 mg

Vitamin K555 mcg

Vitamin B66.7 mg

Vitamin B120 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.2 mg

Niacin (B3)8 mg

Folate711 mcg

Choline280 mg

Caffeine0 mg

Water4060 g

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 10. The excerpt below is the record exactly as published.

Yellow Cabbage Pickle. One peck of cabbage, cjuarter and put down with a layer of salt. Let it stand all night, and next day press, draining all the salt from it. Put the. cabbage in the kettle and cover with vinegar and boil for an hour ; then add 2 dozen onions that have been in vinegar, i ounce tumeric, 2 ounces celery seed, i tea- spoon of cayenne pepper, 3 pounds brown sugar

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