To pickle the fine Purple Cabbage

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

two cauliflowers ↝ Cauliflower, raw [Vegetables and Vegetable Products]
two red cabbages ↝ Cabbage, red, raw [Vegetables and Vegetable Products]
half a peck of kidney-beans ↝ Kidney beans, NFS [Beans, peas, legumes]
six sticks with six cloves of garlick on each stick
bay-salt ↝ Spices, bay leaf [Spices and Herbs]

Instructions (4)

Wash all well.
Give them one boil up, then drain them on a sieve.
Lay them leaf by leaf upon a large table, and salt them with bay-salt.
Lay them a-drying in the sun, or in a slow oven, until as dry as cork.

Original Text

To pickle the fine Purple Cabbage, so much admired at the great Tables.
Take two cauliflowers, two red cabbages, half a peck of kidney-beans, six sticks with six cloves of garlick on each stick; wash all well, give them one boil up, then drain them on a sieve, and lay them leaf by leaf upon a large table, and salt them with bay-salt; then lay them a-drying in the sun, or in a slow oven, until as dry as cork.

Notes

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