Cabbage Soup
From Buckmaster's cookery, 1887
Constant attention needed after adding oatmeal.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 49. The excerpt below is the record exactly as published.
CABBAGE SOUP. TO MAKE TWO QUARTS. Ingredients. 2 or 3 Savoys or Cabbages. I quart of Milk. i teacup full of Scotch Oatmeal or Scotch Barley. 3 lbs. of fresh Bones
Cook this with the app: pantry check, scaling, and the assistant.