Cabbage Soup

Ingredients

• a cabbage
• a head of celery
• a good slice of ham
• a rasher of bacon
• one quart of broth
• one pint of broth

Method

1. 1

   Cut and wash cabbage, blanch with celery, then cook with ham, bacon, and broth for forty minutes.

2. 2

   Adjust broth and season, serve with bread.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 14. The excerpt below is the record exactly as published.

CABBAGE SOUP. After having cut a cabbage (savoy preferred) in quarters and washed it carefully in salt water, blanch it with the head of a celery, and let it get cold ; then put the pieces into a stewpan with a good slice of ham, a rasher of bacon, and one quart of broth ; boil for forty minutes ; then take the ham and bacon out, add one pint of broth if required ; 30 PRACTICAL HOUSEHOLD COOKERY. salt and pepper to taste; boil, and pour it into a soup- tureen with some slices of bread. This soup can also be made '' maigre " by substituting butter for ham and bacon, and water instead o( broth ; in that case, soak the slices of bread with half a pint of boiling milk in the soup-tureen before serving. 85. CABBAGE SOUP, MILANAISE. Fry to a nice colour in a stewpan, with two ounces of butter, half an onion, half a carrot, and half a head of celery

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