Chopped Cabbage Pickle
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling, curing or salting meat. Check current food-safety guidance before following this.
Source and licence
From La cuisine creole, by Lafcadio Hearn (1885). Digitised by Project Gutenberg, eBook #75027 (https://www.gutenberg.org/ebooks/75027). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United States. Associated with United States by the book is about Louisiana Creole cookery (Cooking, Creole); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
- Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
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Ingredients
- one pint of chopped onions
- three tablespoonfuls of ground mustard
- a pound of brown sugar
- three quarts of good vinegar
- two gallons of chopped cabbage
- five pounds of sugar
- three ounces of turmeric
- one-half ounce of celery seed
- an ounce of mace
- two ounces of whole pepper
- four ounces of garlic
- four cabbage
Method
- Put together one pint of chopped onions, three gills (or three wineglassfuls) of white mustard seed, three tablespoonfuls of ground mustard and the same of celery seed;
- add a pound of brown sugar and three quarts of good vinegar.
- Cook this compound slowly until it begins to thicken, then pour it hot upon two gallons of chopped cabbage, which should be shaved or chopped very thin.
- This pickle is ready to bottle for use when it has boiled fifteen minutes.
- TO PICKLE CABBAGE.
- A VERY NICE YELLOW PICKLE Cut four cabbage heads into eighths, if large, or quarters, if small;
- they must be white and tender.
- Soak it in strong brine for three days and scald it in clear water until you can pierce it with a straw.
- Take it out and dry it on large dishes for twenty-four hours.
- Then put it into strong vinegar, with powdered turmeric, sufficient to color the cabbage yellow.
- Let it remain in this vinegar ten days;
- then take it out and drain on a sieve for several hours.
- Have the following spices prepared, then pack in a jar alternately one layer of cabbage and one of spices.
- For each gallon of vinegar allow five pounds of sugar, three ounces of turmeric, two of ginger, four of horseradish, two of white mustard seed, one-half ounce of celery seed, quarter of an ounce of mace, two ounces of whole pepper, white if you can get it, and four ounces of garlic.
- Scald the vinegar and sugar together, and pour hot on the cabbage and the spices.
- Cover tight, and you will have an admirable pickle.