Red Cabbage. No. 3.

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 14 days ago
Not a recipe: No

Ingredients (4)

a firm cabbage ↝ Cabbage, raw [Vegetables and Vegetable Products]
your vinegar ↝ Vinegar [Mustard and other condiments]
ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]

Instructions (2)

Take a firm cabbage cut in quarters; slice it; boil your vinegar with ginger and pepper; let it stand till cold; then pour it over your cabbage, and tie it down.
It will be fit for use in three weeks.

Original Text

Red Cabbage. No. 3.

Take a firm cabbage cut in quarters; slice it; boil your vinegar with ginger and pepper; let it stand till cold; then pour it over your cabbage, and tie it down. It will be fit for use in three weeks.

[344]

Notes

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