Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one scant cup of salt to^n ordinary cabbage
- salt
Directions
Cut sweet corn from the cob with a sharp knife while in a tender or milky state, and dry thoroughly in the sunshine. Put in small cloth bags for future use. To prepare for table, place Quantity to be used in a deep vessel, almost cover with warm water. Put in a cool place and let stand over night. Then add a small quantity of rich, warm milk, about two hours before serving; warm and serve with thick cream.
Shred or chop fine selected white cabbage. Pack a layer in bottom of deep stone or wooden vessel. Add a light layer of salt. Alternate layers of cabbage and salt until the vessel is filled, using about one scant cup of salt to^n ordinary cabbage. Pack down very hard, placing on the top a heavy weight, so as to keep the cabbage beneath the brine. Cover with heavy linen cloth, which should be washed thoroughly every day for about two weeks. Soak in cold water a few minutes before serving.