Cabbage Pickle Recipe

From MRS. AMEY M. STARKWEATHER, of Rhode Island, Superintendent State
Work and Lady Manager.
Nine pounds of gooseberries; add five pounds of sugar, one quart of
vinegar, three tablespoonfuls of cinnamon, one and one-half each of
allspice and cloves. The gooseberries should be nearly or quite ripe.
Take off the blossoms, wash, and put them into a porcelain kettle,
scald, then put through a colander, add the sugar and spices; boil
fifteen minutes; then add the vinegar; bottle immediately before it
cools. Almost any recipe for spiced gooseberries makes a good recipe
when the gooseberries are put through a colander or coarse sieve, and
the vinegar added, cooled in this way.
If you wish a smaller recipe, use the following: To four quarts of
fruit, take three pounds of sugar, one pint of vinegar, one
tablespoonful each of ground cloves, allspice and cinnamon. Make as in
the above recipe.

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