Why 19th-century cooks added baking soda to their fried cabbage
In short: This episode of The Old Cookbook Show explores a recipe for fried cabbage from an 1883 publication. It demonstrates how to prepare the dish using bacon grease and red pepper, while explaining the historical culinary purpose of adding baking soda to the skillet.
The recipe originates from 'The Housekeeper’s New Cookbook,' a collection of household tips and instructions compiled by an Ohio resident and published in 1883. The preparation involves frying finely chopped cabbage in a skillet with one cup of bacon grease, red pepper, and boiling water, stirring the mixture until it browns.
The video highlights the inclusion of baking soda, a common ingredient in historical cooking, to achieve a specific texture and flavor. By examining this dish, the show provides insight into 1800s meal planning and demonstrates how to adapt traditional methods for contemporary kitchens.
Opens the Intellect+ feed with this card first. Swipe up for the next one.
Sources
- Summary by Intellect · source: Fried Cabbage from 1883... Not for us.
To cite this card, link to https://intellectplus.co.uk/app/food-fried-cabbage-from-1883-not-for-us.
How we source, check and correct cards: Editorial standards.
General information, not professional advice. Spotted an error? Flag the card or see corrections and complaints.
Intellect Plus is a visual educational discovery platform for exploring fascinating facts and ideas. Brain Food, Not Brain Rot. What is Intellect Plus?
Related
More in History of food and drink · More in Food & Drink · Latest · A–Z · All topics
