vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Sopa de Col (Cabbage Soup)
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 182. The excerpt below is the record exactly as published.
Sopa de Col. (Cabbage Soup.) Fry in butter some breadcrumbs, with salt and pepper. In this place some cooked sliced cabbage and four pints of milk. Add another piece of butter very slightly rolled in flour
Cook this with the app: pantry check, scaling, and the assistant.