Cabbage Soup

Ingredients

• 1 cabbage
• 2 oz. of butter
• ½ pint of milk
• Pepper and salt
• A slice of bread

Method

1. 1

   Boil three pints of water in a saucepan.

2. 2

   Wash and trim cabbage, cut into pieces, and blanch in boiling water for five minutes.

3. 3

   Drain, then add two quarts of water, butter, and seasoning.

4. 4

   Boil for one hour, then add milk and boil again.

5. 5

   Toast bread, cut into dice, place in a soup tureen, and pour soup over it to serve.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 77. The excerpt below is the record exactly as published.

a pint of milk, and pepper and salt to taste. N.B. — The milk might be omitted if not required. 5. We let the soup warm through, stirring well all the time, and then pour it into a hot soup tureen, or basin, for serving. N.B. — Toasted, or fried bread, cut in the shape of dice, should be served with this soup. Lessons on Making Soup. — Milk Soup. 195 SOUPS. Lesson No. it. MILK SOUP. Average cost of "Milk Soup" (about two quarts). INGREDIENTS. d. 2 lbs. potatoes 2 2 leeks or onions 1 2 oz. butter 2 £ oz. salt ) x Pepper J °* I pint of milk 2^ 3 tablespoonsful of tapioca i| Time required, about two hours and a half. Now we will show you how to make Milk Soup. 1. We put two quarts of 'water into a large saucepan, and put it on the fire to boil. 2. We take two pounds of potatoes, wash, and scrub them clean in cold water, peel them, and cut them in quarters. 3. We take two leeks, cut off the green tops of the leaves. wash them well in cold water, and cut them up. N.B. — Onions can be used instead of leeks, only they would give a stronger flavour. 4. We put two ounces of butter into a stewpan, we add the vegetables, put the stewpan on the fire, and let the vege- tables sweat in the butter for five minutes. 5. When the water is quite boiling we pour in the vege- tables and butter, we also add a quarter of an ounce of salty and pepper to tastee 6. We let it boil till done to a mash. 7. We then strain off the soup through the colander, or wire sieve. 8. We rub the vegetables through the colander, with a wooden spoon. N 2 1 9 6 National Training School for Cookery. 9. We return the pulp and the soup to the saucepan, add to it one pint of milk y and put it on the fire to boil. 10. When it boils we sprinkle in by degrees, three table spoonsful of crushed tapioca, stirring it well the whole time. 11. We let it boil gently fifteen minutes. 12. For serving, we pour the soup in a hot tureen. N.B. — To improve this soup more milk n.nd less water should be used, and half a gill of cream stirred in at the last. Lessons on Making Soup. — Cabbage Soitp. 197 SOUPS. Lesson No. 12. CABBAGE SOUP. Average cost of making " Cabbage Soup 99 (about one quart and a half). INGREDIENTS. d. 1 cabbage 2 2 oz. of butter 2 J of a pint of milk 2 Pepper and salt ) 1 A slice of bread

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