dairy-freenut-free
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
- a gallon of water
- two pounds of streaky salt pork or bacon
- a couple of pounds of white cabbage
- two large onions
- a carrot
- a turnip
- a head of celery
- about one pound of bread
Method
Boil water with pork, cabbage, onions, carrot, turnip, and celery for 3-4 hours.
Skim fat, season, and serve over soaked bread.
Nutrition per serving
465Calories
16 gProtein
27 gCarbs
32 gFat
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.