Yellow Pickle Cabbage
From The "Queen" cookery books: Pickles and Preserves, 1902
Quantities are for four good cabbages.
Presented as published in 1902. 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 The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 47. The excerpt below is the record exactly as published.
fine white and tender cabbages, and cut them in four or eight, accor- ding to their size. Soak these in strong brine tor three days, then scald in clear water till you can pierce them with a straw. Now lift them out and lay them to dry, on large dishes, for twenty-four hours ; after which, put them into strong vinegar with sufficient 96 PICKLES AND PRESERVES. turmeric to make it all yellow. Leave it in this for ten days, then take it out, and drain on a reversed sieve for some hours. Now prepare the following : 3oz. turmeric, 2oz. ginger, 4oz. grated horseradish, 2oz. white mustard seed, 2oz. whole white pepper, 4oz. garlic, |oz. celery seed, foz. mace, and mix these all well together. Then pack the cabbages in a crock, strewing each layer thickly with the mixed spice, alternating each layer, till the crock is full ; then pour over it all two gallons of vinegar, pre- viously boiled up with 51b. of sugar
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