Red Pepper Pod
From The Picayune Creole cook book (1922).
Source and licence
From The Picayune Creole cook book (1922), printed page 192, digitised by the Internet Archive: https://archive.org/details/picayunecreolec00unkngoog
Read the original public domain per archive.org metadata; unverified
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
United States. Associated with United States by the book is about Creole cookery; 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.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
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Ingredients
Method
- 1 Teaspoonful of Chili Pepper.
- To boil corned beef and cabbage, wash the meat in cold water and put it in a large kettle;
- cover with cold water.
- Let it simmer gently for two hours.
- Then add the cabbage, which you will have prepared according to directions in the above recipe, and let all boil for two hours longer.
- When done, put the cabbage in a dish, with the meat in the center, and serve with tomato catsup or horseradish or mustard sauce.
- The cabbage may be put in the pot after having been cut in four quarters and soaked, but it is always safer to pick over each leaf, for fear of insects.