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Cabbage Soup
From A year's cookery, 1880
Serves 4
The soup should be thick with shredded cabbage.
Presented as published in 1880. 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
199Calories
4 gProtein
44 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories199 kcal
Protein3.7 g
Carbohydrates44 g
Fiber2.6 g
Sugars6.5 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Sodium537 mg
Potassium64 mg
Calcium151 mg
Iron16 mg
Magnesium14 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.2 mg
Water192 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 59. The excerpt below is the record exactly as published.
Cabbage Soup. — Wash and trim the cabbage, shred it finely, and cut the shreds across, to shorten the filaments. Throw these into a quart of boiling water, and let them boil till tender. Put with them a quart of the liquor in which the pork was boiled, 58 A YEARS COOKERY. add pepper and salt, and a good-sized lump of sugar
Cook this with the app: pantry check, scaling, and the assistant.