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French Cabbage Soup
From Soyer's standard cookery, 1912
Serves 11
Pork can be served separately or in the soup.
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
Nutrition per serving
444Calories
15 gProtein
22 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories444 kcal
Protein15 g
Carbohydrates22 g
Fiber1.5 g
Sugars3.6 g
Total Fat32 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.5 g
Omega-30.3 g
Cholesterol54 mg
Sodium858 mg
Potassium283 mg
Calcium111 mg
Iron1.7 mg
Magnesium28 mg
Phosphorus191 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C3.5 mg
Vitamin A55 mcg
Vitamin E0.4 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.3 mg
Folate8.8 mcg
Choline40 mg
Caffeine0 mg
Water424 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 8. The excerpt below is the record exactly as published.
French Cabbage Soup. This is a soup very much in vogue amongst the middle classes of the French people. It is very economical, and will satisfy a numerous family at a trifling expense. Put a gallon of water into a saucepan with two pounds of streaky salt pork or bacon, to which add a couple of pounds of white cabbage, cut in strips (using every part but the stalk, and previously well washed), two large onions, a carrot, a turnip, and a head of celery
Cook this with the app: pantry check, scaling, and the assistant.