Cabbage and Onion Soup

Ingredients

• 4 lb. cabbage
• 4 lb. potatoes
• 2 oz. onion
• 1 oz. fat
• 2 oz. shredded bread
• 1 oz. salt
• 3 pints of water
• pepper to taste

Method

1. 1

   Cut the onion into halves, shred crossways and fry in the fat.

2. 2

   Cut the cabbage in four, remove outside leaves and stalk, wash and drain thoroughly, shred finely, add to the onion, and 'sweat' for 10 to 15 minutes.

3. 3

   Add the potatoes, salt and water and cook for 80 minutes, then add the bread, and a little pepper if liked.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 7. The excerpt below is the record exactly as published.

Cabbage and Onion Soup Materials.—4 |b. cabbage, 4 lb. potatoes, _ 2 oz. onion, 1 oz. fat, 2 oz. shredded bread, 1 oz. salt, 3 pints of water, pepper to taste. Method.—Cut the onion into halves, shred | erossways and fry in the fat. Cut the _ cabbage in four, remove outside leaves and stalk, wash and drain thoroughly, shred | finely, add to the onion, and “ sweat ”’ for 10 to 15 minutes. Add the potatoes, salt and water and cook for 80 minutes, then add the bread, and a little pepper if liked. In place of the bread 1 oz. of rice can be _ used, picked, washed and parboiled and _ added to the soup 15 minutes before serving, | or 1 oz. vermicelli parboiled and added 5 minutes before serving, or macaroni broken | into 2-inch pieces parboiled and then cooked _ for 20 minutes. 28 THE VICTORY COOKERY BOOK Minestroni Materials. —} lb. vegetables, 2 oz. French | beans, 2 oz. fresh peas, 2 0z. macaroni or | rice, 2 oz. cheese, 8 pints of water, } oz. — salt, 2 tablespoonfuls of oil. at Method. —Heat the oil in a saucepan, add — the vegetables finely shredded and fry all — together slightly. Cover with the water, — add the salt and cook till nearly done. Then | add the peas and French beans cut up and — cook until done. (In winter use haricot beans and split-peas (soaked) and add at — the same time as the other vegetables.) | Fifteen minutes before the finish add the macaroni or rice, or 1 oz. of each. Before | serving, skim the soup and add the following — preparation: 1 oz. raw fat bacon, scraped | as beef is scraped for beef-tea, 1 tea-_ spoonful fresh herbs, pepper, a clove of — garlic. | Mix the bacon with the herbs and a pinch | of pepper and the clove of garlic. Stir — until thoroughly melted, and then serve at — once. Omit the garlic if not liked. ai Freshly grated cheese is handed with the | soup, or 2 oz. may be added to the soup with _ the bacon. } SOUPS, STOCKS, GRAVY, SAUCES 29 Cabbage and Potato Soup Maiterials.—4 oz. onion, 1 oz. fat, 4 lb. cabbage

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