Cabbage Soup
From The book of plain cooking, 1904
Presented as published in 1904. 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
359Calories
10 gProtein
76 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories359 kcal
Protein10 g
Carbohydrates76 g
Fiber2.6 g
Sugars11 g
Total Fat2.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium151 mg
Potassium2083 mg
Calcium411 mg
Iron0.9 mg
Magnesium140 mg
Phosphorus286 mg
Zinc2.2 mg
Copper0.1 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C374 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K535 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water961 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 4. The excerpt below is the record exactly as published.
Cabbage Soup Put into a stewpan or saucepan about as much clear stock as you would employ to boil a cabbage in the ordinary way. Let it boil. Have ready a nice, firm cabbage shredded. Throw this into the stock with an onion, PLAIN COOKING 21 pepper and salt, and a teaspoonful of Demerara sugar
Cook this with the app: pantry check, scaling, and the assistant.