Cabbage and Potato Soup

Ingredients

• 4 oz. onion
• 1 oz. fat
• 4 lb. cabbage
• 4 lb. raw sliced potatoes
• 0.5 oz. salt
• 1 quart of water
• 2 oz. toasted and shredded bread

Method

1. 1

   Shred the onion and place in a saucepan with the fat.

2. 2

   Add the shredded cabbage, and 'sweat' all together until it begins to set at the bottom.

3. 3

   Then add the raw potatoes.

4. 4

   Cover with the water, add salt, and cook until tender (from 80 minutes to 1 hour).

5. 5

   Season to taste, and serve with the toasted and shredded bread.

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 Potato Soup Maiterials.—4 oz. onion, 1 oz. fat, 4 lb. cabbage, 4 lb. raw sliced potatoes, } oz. salt, ‘1 quart of water, 2 oz. toasted and shredded ' bread

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