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Cabbage Soup
From Cassell's dictionary of cookery, 1892
Serves 8
Sufficient for six or seven persons.
Presented as published in 1892. 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
400Calories
22 gProtein
28 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories400 kcal
Protein22 g
Carbohydrates28 g
Fiber1.1 g
Sugars5.9 g
Total Fat22 g
Saturated Fat6.2 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol108 mg
Sodium1498 mg
Potassium826 mg
Calcium154 mg
Iron1.2 mg
Magnesium59 mg
Phosphorus240 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.8 mcg
Vitamin C94 mg
Vitamin A142 mcg
Vitamin E0.7 mg
Vitamin K136 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.1 mg
Folate22 mcg
Choline84 mg
Caffeine0 mg
Water562 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 281. The excerpt below is the record exactly as published.
Cabbage Soup. — Put two ounces of butter or good dripping into a stewpan, and fry in it two sliced onions ; brown the onions nicely. Poui- on them two quarts of flavoxired stock, and add two pounds of pickled pork, which must not be too salt. Simmer gently foi- half an hour, and skim well. Skred finely two small cabbages, two turnips, two carrots, and a head of celery
Cook this with the app: pantry check, scaling, and the assistant.