Pickled Red Cabbage

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. Cut the red cabbage as thin as possible.
  2. Put the cold ale vinegar into a container.
  3. Add two or three blades of mace and a few white peppercorns to the vinegar.
  4. Make the vinegar mixture strong with salt.
  5. Add the thinly sliced cabbage to the vinegar mixture as you cut it.
  6. Tie the container down tightly with a bladder, and place paper over the bladder.
  7. The pickled cabbage will be fit for use in a day or two.
Original Text
GET the finest and closest red cabbage you can, and cut it as thin as possible, then take some cold ale allegar, and put to it two or three blades of mace, a few white pepper-corns, and make it pretty strong with salt, put your cabbage into the allegar as you cut it; tie it close down with a bladder, and a paper over it, and it will be fit for use in a day or two.
Notes
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