Cut Cabbage Pickle
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
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. Check current food-safety guidance before following this.
Source and licence
From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). 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 Virginian cookery (Cooking, American -- Southern style); 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.
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Ingredients
- one handful horseradish
- 3 tablespoonfuls black pepper
- ½ tablespoonful red pepper
- 3 tablespoonfuls coriander-seed
- 3 tablespoonfuls celery-seed
- 2 tablespoonfuls mace
- 2 tablespoonfuls allspice
- ½ teacup made mustard
- 4 tablespoonfuls white mustard-seed
- 1 pound sugar
- 5 sliced onions
Method
- Fill the jar with cut cabbage.
- To every gallon of cabbage put one handful horseradish.
- 3 tablespoonfuls black pepper.
- ½ tablespoonful red pepper.
- 3 tablespoonfuls coriander-seed.
- 3 tablespoonfuls celery-seed.
- 2 tablespoonfuls mace.
- 2 tablespoonfuls allspice.
- 1 dozen cloves.
- ½ teacup made mustard.
- 4 tablespoonfuls white mustard-seed.
- 1 pound sugar.
- 4 or 5 sliced onions.
- Salt your cabbage first as for slaw, and let it stand two or three hours.
- Put in a porcelain kettle and cover with weak vinegar;
- put turmeric enough to color, boil it till tender, then drain off the weak vinegar, and cover it with strong cider vinegar, and mix the spices well through it;
- add three or more tablespoonfuls turmeric, and boil the whole fifteen minutes very hard.
- When cold, it is ready for use.--Mrs.
- S.
- M.