Soup Aux Choux
From Buckmaster's cookery, 1887
Ensure cabbage is free from insects.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 49. The excerpt below is the record exactly as published.
SOUP AUX CHOUX. Ingredients. Cabbage. Milk. Butter. 1. Wash thoroughly a nice white-heart cabbage. Soups. 109 2. Let it lie in salt and water half an hour. 3. Put on three pints of water to boil. 4. Rinse the cabbage in fresh water. 5. Cut it up as you would lettuce for a salad. 6. When the water boils put in the cabbage, with two ounces of butter and a half of a teaspoonful of salt. 7. Boil one hour. 8. Skim when necessary. 9. Cut up some bread into dice. 10. Put it in the oven to dry, then put it into your soup-tureen. 11. Add half a pint of milk
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