Stewed Rice and Cabbage made with Stock
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 257. The excerpt below is the record exactly as published.
Stewed Rice and Cabbage made with Stock. Boil in the ordinary way, separately, equal quantities of rice and cabbage. The latter cut into small pieces before they are quite cooked, remove them from their respective pans, and place them together in a stewpan with just as much stock as will cover them
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