Recipe Manuscript

Picklet Hvidkaal

Name: Picklet Hvidkaal
Prep time: PTPT3H
Cook time: PTPT20M
Yield: 40
Cuisine: European
Ingredients: 7.5 liters distilled white vinegar (or wine vinegar); 0.5 liters (approximately 250 grams) white mustard seeds; 115 grams fresh ginger root, sliced; 85 grams black peppercorns; 28 grams allspice berries; 57 grams whole cloves; 28 grams mace blades (or ground mace); 28 grams whole nutmeg, freshly grated; 57 grams ground or fresh turmeric root (add more if needed for strong color); 2 large heads of garlic (approximately 100 grams), coarsely chopped; 50 grams grated fresh horseradish (or prepared horseradish if unavailable); 1.8 kg granulated sugar; 57 grams celery seeds; 3 lemons, thinly sliced; 2 large heads white cabbage (approx. 2.5-3 kg), quartered; Kosher salt (for salting and drying cabbage); Extra vinegar for blanching and for initial turmeric soak

"Pickled White Cabbage"

1884

From the treasured pages of Skandinavisk-amerikansk kogebog

Unknown Author

Age of Gastronomy (1800 - 1900)European Intermediate Other

Original Recipe • 1884

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Picklet Hvidkaal

"2 Gall. Eddike, 1 Pint hvide Sennepskorn, 4 Unzer Ingefær, 3 Unzer Peberkorn, 1 Unze Allehaande, (allspice) 2 Unzer Nelliker, (Cloves) 1 Unze Muskatblomme, (mace) 1 Unze Muskatnød (nutmeg), 2 Unzer Gurkemeie (turmeric), 1 stor Haandfuld hakket Hvidløg (garlic), 1 Haandfuld reven Peberrod (horseradish), 4 Pund Sukker, 2 Unzer Selleri Frø (selery seed) og 3 Citroner, tyndt skaarne. Alt dette blandes godt sammen og staar udsat for Solen i tre Dage. Hvidkaal skjæres i 4 Dele, (idet de yderste grønne Blade tages bort) og man koger den 3 Minutter i en Kjedel med kogende Lage. Den tages op, sies vel, og dækkes med et tykt Lag Salt. Det bredes nu ud i Solen for at tørres; saa rystes Saltet af, og man lægger det i kold Eddike, hvori er udblødt saamegen Gurkemeie, at Eddiken er godt farvet. Dette staar i to Uger; da kommes Kaalen i den krydrede Eddike. Kan bruges 6 Uger efter."

English Translation

"2 gallons vinegar, 1 pint white mustard seeds, 4 ounces ginger, 3 ounces peppercorns, 1 ounce allspice, 2 ounces cloves, 1 ounce mace, 1 ounce nutmeg, 2 ounces turmeric, 1 large handful chopped garlic, 1 handful grated horseradish, 4 pounds sugar, 2 ounces celery seed and 3 lemons, thinly sliced. Mix all this together well and leave exposed to the sun for three days. Cut the white cabbage into 4 parts (removing the outer green leaves) and boil it for 3 minutes in a kettle with boiling brine. Take it out, drain it well, and cover with a thick layer of salt. Spread it out in the sun to dry; then shake off the salt and place it in cold vinegar in which enough turmeric has been steeped to color the vinegar well. Leave this for two weeks; then put the cabbage in the spiced vinegar. Can be used six weeks after."

Note on the Original Text

The original recipe is written in Danish, using the spelling and measurement conventions common in Scandinavia at the time ('Gall.', 'Pint', 'Unze', 'Pund'). The style is imperative and descriptive, with steps listed in a fluid, narrative manner rather than as discrete instructions. Many ingredients are listed with both their Danish and translatable names (e.g., 'Allehaande' for allspice), reflecting a transitional community. The grammar and spelling reflect pre-reform Danish, with capitalization for nouns and older ingredient spellings. Instructions rely on traditional kitchen wisdom, expecting the cook to judge such things as when cabbage is 'well dried' or when the vinegar is 'well colored.'

Modern Kitchen Interpretation

Recipe's Origin

Skandinavisk-amerikansk kogebog - Click to view recipe in book

Title

Skandinavisk-amerikansk kogebog (1884)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1884

Publisher

"Den Norskdanske boghandels" forlag

Background

A delightful journey through Danish culinary traditions as they flourished in Chicago at the end of the 19th century, this book offers a tasteful collection of recipes and practical cookery wisdom for both the adventurous and the nostalgic gourmand.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe for 'Picklet Hvidkaal' (Pickled White Cabbage) was printed in 1884 by 'Den Norskdanske boghandels' in Chicago for the Norwegian-Danish immigrant community. The recipe showcases a blend of Scandinavian preserving traditions and the adaptation to American ingredients and kitchen practices prevalent at the time. Pickling was an essential preservation method, as home refrigeration was not common. This vibrant, spiced cabbage would have provided both nutrition and color during long winters. The abundance of spices, lemons, and sugar reflects the increasing accessibility of global-trade ingredients in late 19th-century America, thanks to trade routes and immigrant importers.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The cabbage and pickling liquids would have been prepared using large, heavy iron or copper kettles for boiling and scalding. Wooden spoons, stoneware crocks or tubs, and clay or glass jars were used for mixing and storage. Blanching the cabbage required a sturdy kettle set over a wood-fired or coal-fired stove, and a clean cloth or flat basket for sun-drying the salted cabbage. To grind or slice the spices, cooks would use a mortar and pestle or a simple spice grater. Exposing the vinegars and spiced mixture to the sun was typical, relying on ambient warmth for gentle fermentation and flavor blending.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

3 hrs

Cook Time

20 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

8 quarts (2 gallons) distilled white vinegar (or wine vinegar)
2 cups (about 9 ounces) white mustard seeds
4 ounces fresh ginger root, sliced
3 ounces black peppercorns
1 ounce allspice berries
2 ounces whole cloves
1 ounce mace blades (or ground mace)
1 ounce whole nutmeg, freshly grated
2 ounces ground or fresh turmeric root (add more if needed for strong color)
2 large heads of garlic (about 3.5 ounces), coarsely chopped
2 ounces grated fresh horseradish (or prepared horseradish if unavailable)
4 pounds granulated sugar
2 ounces celery seeds
3 lemons, thinly sliced
2 large heads white cabbage (approx. 5.5–6.5 pounds), quartered
Kosher salt (for salting and drying cabbage)
Extra vinegar for blanching and for initial turmeric soak

Instructions

Begin by preparing the pickling liquid: Combine 8 quarts (2 gallons) of clear vinegar, 2 cups (about 9 ounces) of whole white mustard seeds, 4 ounces of sliced fresh ginger, 3 ounces black peppercorns, 1 ounce allspice, 2 ounces whole cloves, 1 ounce mace, 1 ounce whole nutmeg (freshly grated), 2 ounces ground or sliced turmeric (or as much as needed to color the vinegar a deep yellow), 1 large handful of coarsely chopped garlic (about 2 bulbs), 1 handful grated horseradish (about 2 ounces), 4 pounds granulated sugar, 2 ounces celery seed, and 3 thinly sliced lemons.
Mix everything in a large non-reactive tub or ceramic crock, and leave it exposed to the sun for 3 days so the flavors blend together.
Cut a firm white cabbage into quarters, removing the tough green outer leaves.
Blanch the quarters for 3 minutes in boiling brine, then remove, drain very well, and cover with a thick layer of kosher salt.
Spread the salted cabbage out in the sun and let it dry thoroughly.
After drying, shake off any excess salt and place the cabbage pieces in cold vinegar colored brightly with turmeric.
Allow the cabbage to sit for 2 weeks in this bath.
After 2 weeks, transfer the cabbage into the spiced vinegar mixture.
Store in sterilized jars, making sure the cabbage is well-covered by the pickling liquid.
The cabbage will be ready to eat 6 weeks after this final stage, and can be enjoyed as a vibrant, tangy accompaniment to meats or as part of a traditional spread.

Estimated Calories

50 per serving

Cooking Estimates

Preparing and pickling this cabbage takes time spread over several days, but the active work is not long. Most of the time is spent waiting while the cabbage and vinegar soak up flavors and dry out. Each serving is low in calories since it's mainly vegetable with vinegar and spices.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.