Red Cabbage. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (5)
  1. Slice the cabbage very fine crosswise, put it on an earthen dish, sprinkle a handful of salt over it, cover it with another dish, and let it stand twenty-four hours.
  2. Then put it in a colander to drain, and lay it in your jar.
  3. Take white wine vinegar enough to cover it, a little cloves, mace, and allspice.
  4. Put them in whole with one pennyworth of cochineal, bruised fine; boil it up, and put it over the cabbage, hot, or cold, which you like best.
  5. Cover it close with a cloth till it is cold, and then tie it over with leather.
Original Text
Red Cabbage. No. 1. Slice the cabbage very fine crosswise, put it on an earthen dish, sprinkle a handful of salt over it, cover it with another dish, and let it stand twenty-four hours. Then put it in a colander to drain, and lay it in your jar; take white wine vinegar enough to cover it, a little cloves, mace, and allspice. Put them in whole with one pennyworth of cochineal, bruised fine; boil it up, and put it over the cabbage, hot, or cold, which you like best. Cover it close with a cloth till it is cold, and then tie it over with leather.
Notes
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