Cabbage Soup

Name: Cabbage Soup
Ingredients: One good-sized Cabbage; One tablespoonful of Parsley; One ounce of Butter; One Shalot; One teaspoonful of Salt; Quarter of a teaspoonful of Pepper; One pint of Milk; One and a half pint of Boiling Water; One tablespoonful of Crushed Tapioca; One slice of toasted Bread

From Artizan recipes, 1896

Presented as published in 1896. 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

942Calories

30 gProtein

162 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories942 kcal

Protein30 g

Carbohydrates162 g

Fiber9.1 g

Sugars26 g

Total Fat43 g

Saturated Fat9.8 g

Monounsaturated Fat4.2 g

Polyunsaturated Fat2.5 g

Omega-30.1 g

Cholesterol125 mg

Sodium4296 mg

Potassium1001 mg

Calcium1105 mg

Iron49 mg

Magnesium112 mg

Phosphorus632 mg

Zinc3 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D4.7 mcg

Vitamin C5.9 mg

Vitamin A175 mcg

Vitamin E0.4 mg

Vitamin K75 mcg

Vitamin B60.5 mg

Vitamin B122.6 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.7 mg

Niacin (B3)14 mg

Folate230 mcg

Choline111 mg

Caffeine0 mg

Water1025 g

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 28. The excerpt below is the record exactly as published.

Cabbage Soup. Ingredients. One good-sized Cabbage. One tablespoonful of Parsley. One ounce of Butter. One Shalot. One teaspoonful of Salt. Quarter of a teaspoonful of Pepper. One pint of Milk. One and a half pint of Boiling Water. One tablespoonful of Crushed T apioca. One slice of toasted Bread

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