Cabbage and Bacon Soup
From Buckmaster's cookery, 1887
Recipe appears to be incomplete.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 49. The excerpt below is the record exactly as published.
CABBAGE AND BACON SOUP TO MAKE TWO QUARTS. Ingredients. 2 or 3 Savoys or Cabbages. Bouquet garni, f lb. of Bacon.
Cook this with the app: pantry check, scaling, and the assistant.