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Cabbage Soup
From Soyer's standard cookery, 1912
Serves 6
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
Nutrition per serving
109Calories
6 gProtein
16 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories109 kcal
Protein5.6 g
Carbohydrates16 g
Fiber0 g
Sugars2.5 g
Total Fat2.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Cholesterol4.7 mg
Sodium250 mg
Potassium478 mg
Calcium68 mg
Iron0.5 mg
Magnesium28 mg
Phosphorus84 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C61 mg
Vitamin A1.6 mcg
Vitamin E0 mg
Vitamin K89 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.6 mg
Folate10 mcg
Choline15 mg
Caffeine0 mg
Water283 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 16. The excerpt below is the record exactly as published.
Cabbage Soup. Partly boil a head of cabbage and chop finely. Next fry it in a little butter, mix with a tablespoonful of flour, and add to one quart of veal broth, flavoring with pepper and salt. After simmering gently for an hour pass the soup through a sieve, add a pint of hot milk
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