Cabbage Soup

Ingredients

• One good-sized Cabbage
• One tablespoonful of Parsley
• One ounce of Butter
• One Shalot
• One teaspoonful of Salt
• Quarter of a teaspoonful of Pepper
• One pint of Milk
• One and a half pint of Boiling Water
• One tablespoonful of Crushed Tapioca
• One slice of toasted Bread

Method

1. 1

   Put on a large saucepan with water to boil, shred the cabbage, and put it in the boiling water to blanch for five minutes; then strain the cabbage, and return it to the saucepan with the butter.

2. 2

   Add one and a half pint of boiling water, one pint of milk, the shalot, chopped parsley, and seasoning; bring this to the boil, and cook it for fifteen minutes.

3. 3

   Shake in the crushed tapioca and boil it for ten minutes.

4. 4

   Cut the toasted bread into convenient-sized pieces, put them into a tureen, and pour the boiling soup onto them.

Nutrition per serving

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 28. The excerpt below is the record exactly as published.

Cabbage Soup. Ingredients. One good-sized Cabbage. One tablespoonful of Parsley. One ounce of Butter. One Shalot. One teaspoonful of Salt. Quarter of a teaspoonful of Pepper. One pint of Milk. One and a half pint of Boiling Water. One tablespoonful of Crushed T apioca. One slice of toasted Bread

Cook this with the app: pantry check, scaling, and the assistant.