Bean and Cabbage Soup

Ingredients

• two pounds of white beans
• two pounds of salt pork
• three pounds of shin of beef
• two gallons of cold water
• a tablespoonful of salt
• a small head of cabbage
• one onion
• one carrot
• a bouquet garni
• one mashed clove of garlic

Method

1. 1

   Soak the beans in water overnight.

2. 2

   Put in a vessel salt pork, shin of beef, cold water, and salt.

3. 3

   Bring slowly to a boil, and skim well.

4. 4

   Add the beans, and boil for an hour.

5. 5

   Then add cabbage cut in squares, onion, carrot, bouquet garni, and garlic.

6. 6

   Boil slowly for two hours, then remove pork, beef, carrot, onion and bouquet garni.

7. 7

   Season to taste with salt and pepper, and add chopped parsley.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 208. The excerpt below is the record exactly as published.

Bean and cabbage soup Celery Fillet of Tahoe trout, au vin blanc Roast loin of pork, apple sauce Sweet potatoes saute Artichokes, Hollandaise Green corn Waldorf salad Cold chocolate pudding Coffee Bean and cabbage soup. Soak two pounds of white beans in water over night. Put in a vessel two pounds of salt pork, three pounds of shin of beef, two gallons of cold water, and a tablespoonful of salt. Bring slowly to a boil, and skim well. Add the beans, and boil for an hour. Then add a small head of cabbage that has been cut in one-inch squares, one onion, one carrot, a bouquet garni, and one mashed clove of garlic

Cook this with the app: pantry check, scaling, and the assistant.