vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Cabbage
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 89. The excerpt below is the record exactly as published.
Boiled Cabbage. Cut a good head of cabbage into very thin shreds and boil rapidly in plenty of water for a quarter of an hour. Now pour off the water, add sufficient milk to just cover the cab- bage, a sprinkling of pepper and salt, and a blade of mace, and simmer until the cabbage is thoroughly tender, by which time the milk should be practically all boiled away or ab- sorbed by the cabbage. Stir in a little butter
Cook this with the app: pantry check, scaling, and the assistant.