Yellow Cabbage Pickle
From Popular cook book, 1899
Presented as published in 1899. 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
As published
This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 30. The excerpt below is the record exactly as published.
YELLOW CABBAGE PICKLE. Quarter the cabbage; pour strong boiling brine over them; let it remain two days; make a fresh brine and boil cabbage iu it for fifteen minutes; then drain them well two hours. Prepare the vinegar, horse-radish, pepper, onions or garlic, white and black mustard seed, and small quantity of tumeric, sugar and ground mustard
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