Cabbage Soup
From The thorough good cook, 1895
Serves 6
Avoid stems when cutting cabbages.
Presented as published in 1895. 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
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 62. The excerpt below is the record exactly as published.
Cabbage Soup. Take three white cabbages, which split, blanch, and place in cold water ; then cut the white leaves into pieces about an inch square, avoiding the stems as much as possible. Boil them in salt and water, with a piece of fresh butter as large as an egg. When tender, drain them well on a sieve, and pour over two quarts of clear brown stock, moderately seasoned with black pepper. Serve with the crust of a French roll
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