gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
German Soup
From The thorough good cook, 1895
Serves 6
Can be highly seasoned.
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 84. The excerpt below is the record exactly as published.
German Soup. Take veal-stuffing and make it into small circular puddings; boil them in water, and drain them on a sieve ; then cut the hearts of two cabbages fine, and blanch them in salt and water for ten minutes; squeeze the water from them, and put them into a stew-pan with a piece of butter, a little salt 134 TEE TEOROUGE GOOD COOK. and sugar, and sinnner the cabbages for an hour over a sloAv fire ; then put as much broth as may be required
Cook this with the app: pantry check, scaling, and the assistant.