Cabbage.
Shave the cabbage into long slips, or, if you like, cut it in quarters. Scald it in salt and water for about four minutes; then take it out, and let it cool. Boil some vinegar, salt, ginger, whole pepper, and mace; after boiling and skimming it, let it get cold, and then put in your cabbage, which, if covered down presently, will keep white.