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Pankail, Soup Maigre
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four or six persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1082. The excerpt below is the record exactly as published.
Pankail, Soup Maigre.— Shred a pound of cabbages, savoys, or bunch greens very finely, and throw them into a quart of boOing water, which has been thickened with oatmeal, and seasoned with pepper and salt. Add two ounces of butter
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