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English cookbook, 1750-1780
Page 34
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To Make Sour Crout, - Mrs E Take Some fine hard White Cabbages, cut them very Small, have a Tub to the quantity of which is to be done. Put the Cabbage into the Tub to Every four or five Cabbages throw in a hand full of Salt when they are all Put in Lay on them a very heavy Weight to press them down as flat as Possible through a Cloth on them & Lay on the Cover Let them Stand a month, when they are use'd, (Cut they Will keep 12 Months.) it must be Close Cover'd again, a few Caraway Seeds pounded fine & thrown in make it Eat Well
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To Make Sour Crout, - Mrs E Take Some fine hard White Cabbages, cut them very Small, have a Tub to the quantity of which is to be done. Put the Cabbage into the Tub to Every four or five Cabbages throw in a hand full of Salt when they are all Put in Lay on them a very heavy Weight to press them down as flat as Possible through a Cloth on them & Lay on the Cover Let them Stand a month, when they are use'd, (Cut they Will keep 12 Months.) it must be Close Cover'd again, a few Caraway Seeds pounded fine & thrown in make it Eat Well
Szathmary Culinary Manuscripts and Cookbooks
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