Sour Crout

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 6 days ago
Not a recipe: No

Ingredients (7)

For the sour crout

fine hard white cabbages ↝ Cabbage, raw [Vegetables and Vegetable Products]
to every four or five cabbages, throw in a large handful of salt ↝ Salt, table, iodized [Spices and Herbs]
a few carraway seeds powdered fine ↝ Seeds, lotus seeds, raw [Nut and Seed Products]

For serving

a fine fat piece of beef ↝ Beef, ground, raw [Ground beef]

For variation

Cabbage-stalks, cauliflowers stalks, and artichoke-stalks, peel'd and cut fine down ↝ Broccoli, stalks, raw [Vegetables and Vegetable Products]
Cabbage-stalks, cauliflowers stalks, and artichoke-stalks, peel'd and cut fine down ↝ Broccoli, stalks, raw [Vegetables and Vegetable Products]
Cabbage-stalks, cauliflowers stalks, and artichoke-stalks, peel'd and cut fine down ↝ Broccoli, stalks, raw [Vegetables and Vegetable Products]

Instructions (11)

Procure some fine hard white cabbages, cut them very small.
Put them in a tub with the head out.
To every four or five cabbages, throw in a large handful of salt.
When you have done as many as you intend, get a very heavy weight to them, to press them down as flat as possible.
Throw a cloth over them, and lay on the cover.
Let them stand a month.
You may begin to use it.
Keep it always close covered, and the weight on it.

Flavoring

If you throw a few carraway seeds powdered fine amongst it, they give it a fine flavour.

Serving

The way to dress it is with a fine fat piece of beef stewed together.

Variations

Cabbage-stalks, cauliflowers stalks, and artichoke-stalks, peel'd and cut fine down in the same manner, are very good.

Original Text

To make sour Crout.
Procure some fine hard white cabbages, cut them very small, have a tub on purpose with the head out, according to the quantity you intend to make; put them in the tub; to every four or five cabbages, throw in a large handful of salt; when you have done as many as you intend, get a very heavy weight to them, to press them down as flat as possible, throw a cloth over them, and lay on the cover; let them stand a month, then you may begin to use it. It will keep twelve months, but be sure to keep it always close covered, and the weight on it; if you throw a few carraway seeds powdered fine amongst it, they give it a fine flavour. The way to dress it is with a fine fat piece of beef stewed together. It is a dish much made use of amongst the Germans, and in the North Countries, where the frost kills all the cabbages, therefore they preserve them in this manner before the winter takes them. Cabbage-stalks, cauliflowers stalks, and artichoke-stalks, peel'd and cut fine down in the same manner, are very good.

Notes

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