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Red Cabbage Pickle

A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).

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A historical recipe

Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.

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.

France

Known as a French recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 5 ingredients

  1. 1/2 pint of vinegar
  2. 1/2 gallon of water put
  3. 2 tablespoonfuls each of mustard
  4. 1 tablespoonful of brown sugar
  5. 3 small white onions

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Cut the cabbage up in slices, sprinkle salt over it, for 3 days set it in the sun or warm place;
  2. 1/2 pint of vinegar and 1/2 gallon of water put on to boil together;
  3. pour this on the cabbage and let it soak for 1 day.
  4. When it feels crisp and the salt is out, take 2 tablespoonfuls each of mustard and celery seed, horseradish grated, 1 tablespoonful of brown sugar, pepper and salt to taste, 1 quart of vinegar, teaspoonful tamarack, 3 small white onions cut up fine.
  5. Mix all together and put in a pot and then pour the boiling vinegar, with sugar and tamarack, over the cabbage.
  6. Then fasten up in jars tightly, and in a few weeks this will be ready for use.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Grater
Source Public domain in the USA
Credit

From Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). Public domain in the USA; its status may differ elsewhere.

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.