Cabbage Soup
From Fifty dinners, 1895
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
Nutrition per serving
428Calories
17 gProtein
59 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories428 kcal
Protein17 g
Carbohydrates59 g
Fiber0 g
Sugars0.2 g
Total Fat14 g
Saturated Fat5.4 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol206 mg
Sodium317 mg
Potassium1957 mg
Calcium463 mg
Iron1.5 mg
Magnesium134 mg
Phosphorus385 mg
Zinc2.8 mg
Copper0 mg
Manganese2.2 mg
Vitamin D1 mcg
Vitamin C363 mg
Vitamin A93 mcg
Vitamin E0.6 mg
Vitamin K535 mcg
Vitamin B61.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline148 mg
Caffeine0 mg
Water875 g
As published
This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 59. The excerpt below is the record exactly as published.
the cabbage pieces on a board, slice them into narrow shreds. This should be ready when the broth is strained. Bring the broth to the boil again, and then slip in the shred cabbage and simmer gently till the leaves are tender, when the soup can be served, the finishing touches being the yolk of an egg worked well with a tablespoonful of cream and a tablespoonful of grated Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.