Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Cabbage Soup
From Magnet users cook book, 1920
Serves 6
Recipe by Mrs. B. Rempel, Pambrun, Sask.
A modern interpretation · AI-generated from the original record
Ingredients
- Three quarts of water
- put in a cabbage or two
- Add one cup of sour cream
- as much vinegar as wanted
Method
Boil chicken or any kind of meat for a little while, then add cabbage.
Let boil until cooked.
Add whole peppers and parsley when cabbage is cooked.
Stir in sour cream and vinegar.
Nutrition per serving
125Calories
3 gProtein
12 gCarbs
7 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 5. The excerpt below is the record exactly as published.
CABBAGE SOUP. Three quarts of water. Boil chicken or any kind of meat for a little while, put in a cabbage or two. Let boil till it is cooked. Put in some whole peppers and parsley when cabbage is cooked. Add one cup of sour cream and as much vinegar as wanted
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