Cabbage Soup
From The Cook County cook book, 1912
Serves 6
Recipe by Mrs. Alex. Drexel, Park Ridge, 111.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 109. The excerpt below is the record exactly as published.
CABBAGE SOUP WITH STOCK (German Style).— Wash and trim off the outer leaves of 1 sound white cabbage. Chop the cabbage fine and put in a stew-pan with 1 qt. of water; let boil until tender. Add 1 qt. of beef broth, salt and pepper to taste, and boil once more. Before serving, stir in a lump of butter and 2 of sugar. Serve hot. — Mrs. E. D. Kelley, Winnetka, 111. CABBAGE SOUP.— 1 cabbage, 1 oz. fat, 1 onion, 3 pts. water, 1 pt. milk, 1 oz. jine sayo, salt, pepper, chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.