| |
ZL1ABS > YL 22.05.08 01:10l 41 Lines 938 Bytes #999 (0) @ WW
BID : BB1631ZL1ABS
Read: GUEST
Subj: Pickled Red Cabbage
Path: IZ3LSV<IK2XDE<DB0RES<ON0AR<ZL2BAU<ZL1AB
Sent: 080521/2303Z @:ZL1AB.#06.NZL.OC #:13705 [AUCKLAND] FBB7.00i $:BB1631ZL1AB
From: ZL1ABS@ZL1AB.#06.NZL.OC
To : YL@WW
"Pickled Red Cabbage
Typed by Michael ZL1ABS
Spiced Vinegar
Ingredients
2 Quarts (2.4 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.
Red Cabbage pickle
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
Tuesday, 20 May 2008
73 - Michael, ZL1ABS @ ZL1AB
Message timed: 10:55 on 2008-May-22
Read previous mail | Read next mail
| |
