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Red Cabbage

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 half a red cabbage of medium size, chop it very finely and put it in a pan;
  2. add a little water, salt, and pepper, three or four potatoes cut in fine slices and five lumps of sugar.
  3. Let it all simmer for two hours with the lid on.
  4. Then take off the cover and let it reduce.
  5. Before serving it, add either a bit of fat pork or some gravy, with a dessert-spoonful of vinegar.
  6. Stir it well before sending it to table.
  7. [Mrs.
  8. Emelie Jones.]