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Cream of Cabbage Soup
From Lessons in cooking through preparation of meals, 1912
Serves 2
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
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 95. The excerpt below is the record exactly as published.
CREAM OF CABBAGE SOUP ROAST SHOULDER OF VEAL STUFFED POTATOES A LA ANNA PARSNIP TIMBALES PINEAPPLE TAPIOCA Cream of Cabbage Soup Press through a sieve the cabbage left from the preced- ing day. There should be at least i c of pulp. To this add 1 pint of milk and i c of the liquor in which the meat and cabbage were cooked. Bind with 2 T butter and 2 T flour. Season with salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.