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Chou-croute

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). 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.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); 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.

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Method

  1. Take as many white September cabbages as you wish, trim them, cut in halves, remove the stalks, wash them very thoroughly and shred them pretty finely.
  2. Procure an earthenware crock and put in a layer of cabbage, sprinkle it with coarse salt, whole pepper, and juniper berries.
  3. Fill up the crock in this way, put on the lid, and keep it down closely with weights.
  4. It will be ready in about six weeks' time, when the fermentation has taken place.
  5. It is good with pork or bacon.