Cabbage Relish
From America's Cook Book. 1942 (1942).
Source and licence
From America's Cook Book. 1942 (1942), printed page 813, digitised by the Internet Archive: https://archive.org/details/aamericas-cook-book
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
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Ingredients
- 3 quarts relish
- 1 medium-sized cabbage
- 1 Bermuda onion
- 2 blades mace
Method
- 5 green peppers 2 tablespoons mustard seed 1 medium-sized cabbage 1 quart vinegar 1 Bermuda onion, minced 10 whole cloves 2 tablespoons brown sugar 1 stick cinnamon 2 tablespoons salt 2 blades mace 12 whole allspice Halve peppers, removing core and seeds;
- remove outside leaves of cabbage.
- Chop vegetables finely and add onion, brown sugar, salt and mustard seed.
- Heat vinegar with the spices and simmer 8 minutes;
- cool, strain and pour over vegetables.
- This pickle will keep 6 weeks or .
- more in a small crock.
- Approximate yield: 3 quarts relish.