Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Cabbage Soup
From Superior cook book, 1905
Serves 6
A hearty and comforting soup.
A modern interpretation · AI-generated from the original record
Ingredients
- a medium sized summer cabbage
- two quarts of boiling water
- 1 tablespoonful of butter
- 2 tablespoonfuls of flour
- 1.5 pints of scalded milk
- 1 cupful of the cooked cabbage
Method
Remove outer leaves of cabbage and cut into strips.
Cover with boiling water and boil for 30 minutes.
In a saucepan, melt butter, add flour, and stir until mixed.
Gradually add milk and the water from the cabbage.
Season with salt and pepper, add chopped cabbage, simmer for 10 minutes, and serve with croutons.
Nutrition per serving
288Calories
8 gProtein
63 gCarbs
4 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 1. The excerpt below is the record exactly as published.
Cabbage Soup. Iiemove the outer leaves of a medium sized summer cabbage and cut the lu^ail into strips. Oover with two quarts of boiling water and boil for ^ an hour. In a saucepan put 1 tablespoonful of butter and 2 tablespoonfuls of flour'and stir over the fire until well mixed; add gradually 1\ pints of scalded milk and 1 quart of the 10 SUPERIOR COOK BOOK watc)' ni wliieli the cabba,o;e was l)oilo(l. Season lo lasic witli salt and pepper^ add. 1 cupful of Uio cooked cabbage
Cook this with the app: pantry check, scaling, and the assistant.