Soupe aux Choux

Name: Soupe aux Choux
Ingredients: a cabbage or two; a good sized slice of bacon; some slices of a Bologna sausage; a bag containing sweet herbs; a clove of garlic; pepper; a little spice; add water enough to cover the whole; serve with croutons of fried bread; A bacon bone would assist the undertaking greatly

From Culinary jottings, 1885

Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 183. The excerpt below is the record exactly as published.

Soupe aux choux' : — Let us assume that you have taken a cabbage or two with you when you left cantonment. Cut the cabbage into quarters, put them into a sauce-pan with a good sized slice of bacon, some slices of a Bologna sausage, and a bag containing sweet herbs, a clove of garlic, pepper, and a little spice ; add water enough to cover the whole, and let the soup simmer till the cabbage is done, serve with croutons of fried bread. A bacon bone would assist the undertaking greatly

Cook this with the app: pantry check, scaling, and the assistant.