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Cabbage Soup
From Recipes for the million, 1891
Serves 4
Forms a cheap and nutritious food for a large family.
Presented as published in 1891. 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
200Calories
2 gProtein
17 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories200 kcal
Protein2 g
Carbohydrates17 g
Fiber2.2 g
Sugars2.2 g
Total Fat14 g
Saturated Fat5.6 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.6 g
Cholesterol13 mg
Sodium34 mg
Potassium376 mg
Calcium25 mg
Iron0.7 mg
Magnesium23 mg
Phosphorus54 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C18 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate18 mcg
Choline17 mg
Caffeine0 mg
Water329 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 29. The excerpt below is the record exactly as published.
CABBAGE SOUP. — Wash and cut a cabbage into small pieces, throw it into a quart of water, add two or three potatoes, chopped fine, an onion, a bunch of sweet herbs, and a couple of ounces of fat pork or bacon
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