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Yellow Cabbage Pickle
From The Twin-city housewife, 1920
Serves 4
Presented as published in 1920. 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
587Calories
5 gProtein
144 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories587 kcal
Protein4.6 g
Carbohydrates144 g
Fiber0.6 g
Sugars114 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium90 mg
Potassium990 mg
Calcium195 mg
Iron1.6 mg
Magnesium69 mg
Phosphorus129 mg
Zinc1.1 mg
Copper0 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C182 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K268 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.6 mcg
Choline1.4 mg
Caffeine0 mg
Water417 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 41. The excerpt below is the record exactly as published.
Yellow Cabbage Pickle Cut two solid heads of cabbage in eighths and pour boiling brine over it; let it stand over night. Squeeze all brine out and put in the sun two days. Then pour over the cabbage weak vinegar and let it stand a day or two; squeeze well and boil vinegar enough to cover with one pound of sugar, horseradish and one heaping tablespoon tumeric
Cook this with the app: pantry check, scaling, and the assistant.