Cabbage Soup
From The school cookery book, 1881
If desired, 1 oz. of dry grated cheese may be put into the soup tureen before the soup is poured into it.
Presented as published in 1881. 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
Nutrition per serving
772Calories
15 gProtein
111 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories772 kcal
Protein15 g
Carbohydrates111 g
Fiber6.6 g
Sugars2.5 g
Total Fat31 g
Saturated Fat8.4 g
Monounsaturated Fat12 g
Polyunsaturated Fat6.7 g
Omega-30 g
Cholesterol29 mg
Sodium1386 mg
Potassium3173 mg
Calcium475 mg
Iron3.1 mg
Magnesium215 mg
Phosphorus415 mg
Zinc2.8 mg
Copper0.5 mg
Manganese2.8 mg
Vitamin D1.4 mcg
Vitamin C422 mg
Vitamin A0.3 mcg
Vitamin E0.9 mg
Vitamin K542 mcg
Vitamin B62.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.2 mg
Folate45 mcg
Choline71 mg
Caffeine0 mg
Water2956 g
As published
This recipe was extracted from The school cookery book (1881), page 22. The excerpt below is the record exactly as published.
Cabbage Soup. — Required: 1 small cabbage; 2 large potatoes ; 1 oz. dripping ; 2 quarts hot water ; y teaspoonful salt ; y teaspoonful pepper
Cook this with the app: pantry check, scaling, and the assistant.