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Red Cabbage, Pickled

A historical recipe from The Economical Jewish Cook, by May Henry, Edith B. Cohen (1897).

A historical recipe

The Economical Jewish Cook: A Modern Orthodox Recipe Book for Young Housekeepers, by May Henry, Edith B. Cohen (1897). Project Gutenberg eBook #54045.

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, raw egg. Check current food-safety guidance before following this.

Source and licence

From The Economical Jewish Cook, by May Henry, Edith B. Cohen (1897). Digitised by Project Gutenberg, eBook #54045 (https://www.gutenberg.org/ebooks/54045). 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.

Associated with Jewish by the book is about Jewish cookery (Jewish cooking); 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.
  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

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Ingredients

Method

  1. 1 red cabbage, 1 quart vinegar, whole peppers, whole ginger (bruised), whole allspice, cloves, 6 slices beetroot, salt.
  2. Shred the cabbage very fine, spread it over some flat surface, sprinkle with salt, and leave 24 hours, then rub the cabbage in a clean cloth.
  3. Add the spice, tied up in a muslin bag, to the vinegar, and let it come to the boil.
  4. Meanwhile, place the cabbage in a jar which has a cover, with the slices of beetroot on top.
  5. When the vinegar boils, pour it over the cabbage, and cover close when it has become quite cold.
  6. This pickle will be ready for use in a few days.
  7. Russian Salad.
  8. Time—1½ hour.
  9. Take equal quantities of carrots, turnips, French beans, haricot beans, cauliflower, green peas, potatoes, beetroot, and celery, or any other vegetables that may be in season.
  10. Boil till tender: the carrots and turnips together, the French beans and green peas together, the haricot beans (which must have been soaked over-night), cauliflower and potatoes all separately.
  11. When cold, cut all the vegetables into neat pieces.
  12. Mix all well together, with some Mayonnaise sauce (see page 40), turn into a basin or mould.
  13. When required, turn the salad on to a dish, and pour Mayonnaise sauce over it.
  14. Salad Cream.
  15. Time—20 minutes.
  16. 1 tablespoonful raw mustard, 2 tablespoonfuls salad oil (¼ lb.
  17. brown sugar, if liked), a few drops anchovy sauce, a few drops soy or Worcester sauce, 1 egg, ½ pint vinegar.
  18. Mix the mustard quite smooth with the oil, add the sugar, the anchovy and Worcester sauces.
  19. Beat up the egg thoroughly, and add it and the vinegar to the other ingredients.
  20. Beat all well together for 10 minutes.
  21. Pour it into a bottle;
  22. it will keep well some time in a cool place.