Cabbage Soup
From The English-Chinese cookery book, 1890
Presented as published in 1890. 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 English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 4. The excerpt below is the record exactly as published.
CABBAGE SOUP. BOIL three pints of water in a saucepan. Wash a good sized cabbage well in cold water, and trim off the outside dead leaves. Cut it up, but not into very small pieces. When the water is quite boiling, put in the cabbage and boil for five minutes, then pour off the water, then add to the cabbage two quarts of water, two ounces of butter, and pepper and salt for seasoning and let it boil for one hour. After that, pour in three quar- ters of a pint of mil
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