Cabbage Soup
From The handy dictionary of 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
770Calories
15 gProtein
110 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories770 kcal
Protein15 g
Carbohydrates110 g
Fiber6.4 g
Sugars2.5 g
Total Fat31 g
Saturated Fat8.4 g
Monounsaturated Fat12 g
Polyunsaturated Fat6.7 g
Omega-30 g
Cholesterol29 mg
Sodium1386 mg
Potassium3165 mg
Calcium472 mg
Iron3.1 mg
Magnesium214 mg
Phosphorus414 mg
Zinc2.8 mg
Copper0.5 mg
Manganese2.8 mg
Vitamin D1.4 mcg
Vitamin C422 mg
Vitamin A0.2 mcg
Vitamin E0.9 mg
Vitamin K542 mcg
Vitamin B62.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.2 mg
Folate45 mcg
Choline71 mg
Caffeine0 mg
Water2956 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 22. The excerpt below is the record exactly as published.
Cabbag’e Soup. Take a freshly-cut cabbage; wash it carefully between every leaf. Place it in plenty of cold water, with a little vinegar in it, half an hour ; then cut it into thin shreds, and pour over them boiling water to scald them and draw out the greenness ; allow them to stand ten minutes ; throw away the water. Put the cabbage into a clean pan with two quarts of nearly boiling water, or stock one ounce of G 34 DOMESTIC COOKERY. dripping, half a teaspoonful of salt, a quarter of a teaspoonful of pepper, and two large potatoes parboiled
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