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ZL1ABS > RECIPE 04.08.09 00:40l 33 Lines 835 Bytes #999 (0) @ WW
BID : 2C3232ZL1ABS
Read: GUEST
Subj: Pickled Red Cabbage
Path: DB0FHN<DB0MRW<DB0ERF<OK0NHD<OK0PHL<OK0PCC<OM0PBC<OK0PPL<DB0RES<DK0WUE<
7M3TJZ<ZL2BAU<ZL2UFW<ZL1AB
Sent: 090803/0658Z @:ZL1AB.#06.NZL.OC #:31991 [AUCKLAND] FBB7.00i $:2C3232ZL1AB
From: ZL1ABS@ZL1AB.#06.NZL.OC
To : RECIPE@WW
"Pickled Red Cabbage
Typed by Michael ZL1ABS
Spiced Vinegar
Ingredients
2 Quarts (2 1/2 litres) Vinegar
1 ounce (28 grams) Whole Ginger
1 ounce (28 grams) Salt
1/2 teaspoon Cayenne pepper
1/2 ounce (14 grams) Cloves
1/2 ounce (14 grams) mixed Whole Spice
1 ounce (28 grams) Peppercorns
1 generous Cup (8 ounces, 226 grams) Sugar
Instructions
Boil all ingredients for 15 minutes. Let cool. Strain, and use as below.
Cut a firm red cabbage into fine shreds. Sprinkle with salt, and leave 24
hours. Drain well. Put cabbage into bottles, pour hot spiced vinegar over.
Cork tightly. "
From my mother's old New Zealand cookery book (1956 edition), printed by a
maker of baking powder, custard powder, cornflour and jelly crystals.
[Beverly Sheffield]
de Michael Sheffield ZL1ABS
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