Cabbage Soup
From English and French cookery, 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
Nutrition per serving
570Calories
18 gProtein
108 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories570 kcal
Protein18 g
Carbohydrates108 g
Fiber16 g
Sugars29 g
Total Fat9.4 g
Saturated Fat2.3 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol11 mg
Sodium416 mg
Potassium3538 mg
Calcium619 mg
Iron2.7 mg
Magnesium214 mg
Phosphorus480 mg
Zinc3.5 mg
Copper0.3 mg
Manganese5.9 mg
Vitamin D0.1 mcg
Vitamin C449 mg
Vitamin A1004 mcg
Vitamin E1.3 mg
Vitamin K558 mcg
Vitamin B62.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate207 mcg
Choline32 mg
Caffeine0 mg
Water1416 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 23. The excerpt below is the record exactly as published.
Cabbage Soup. — First boil a piece of bacon in the quantity of water required for soup. Then while boiling put in a whole cabbage which has already been soaked in hot water. With the cabbage put in 2 carrots, turnips, leeks, celery to flavour, a large onion
Cook this with the app: pantry check, scaling, and the assistant.