Spring Soup of Early Cabbages
From Cassell's dictionary of cookery, 1892
Serves 4
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 1894. The excerpt below is the record exactly as published.
Spring Soup of Early Cabbages.— Take the hearts of two white spring cabbages well washed, place them for a few minutes in boiling water; take out the cabbages, put them into cold water, drain them, cut them in quarters and remove the stalks, tie each quarter j with a piece of thread, put them in some savoury stock
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