Cabbage and Bacon Soup
From The art of living in Australia, 1893
Total Cost—Is. . Time—Three Hours and a Half.
Presented as published in 1893. 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 The art of living in Australia (1893) by Philip E. Muskett, page 177. The excerpt below is the record exactly as published.
CABBAGE AND BACON SOUP. U >\d. 1 Cabbfige Zd. 1 lb. Bacon 1 doz. Peppercorns . 2 Turnips , 1 Carrot . 1 Onion Pieces of Stale Bread . Total Cost— Is. \d. Time— Three Hours and a Half. This soup is not as expensive as it appears, for the bacon is served as a dish of meat, either after the soup or cold for breakfast or tea. Put two quarts of water into a saucepan ; when it boils put in a pound of bacon neither too lean nor too fat. Let it boil slowly for one hour. The bacon must be well washed and scraped before cooking, and when it boils skim the pot thoroughly. Well wash the cabbage and soak it in hot water for half an hour. Take all the water away and put the cabbage into the saucepan with the bacon and vegetables cut up, and the peppercorns tied in a piece of muslin ; let them simmer together for two and a half hoursy take up the cabbage, and cut it into quarters. Take one quarter and cut it into small pieces and put it into a soup COOKERY RECIPES, ^c. 271 tureen. Cut some stale pieces of bread into thin slices and lay on the top, pour over the boiling liquor, and serve. Dish the bacon, pull off the rind, and put the rest of the cabbage
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