Vendange Soup

Ingredients

• 1 good-sized cabbage (white)
• 3 large carrots
• 2 Spanish onions
• 2 ounces of dripping
• 1 pint of milk
• 3 pints of water
• a teacupful of gravy
• half a teaspoonful of Liebig’s extract of beef
• dessert-spoonful of salt
• pepper

Method

1. 1

   Cut cabbage, carrots, and onions into shreds.

2. 2

   Fry in dripping, simmer for half an hour, then add milk and water.

3. 3

   Add thin slices of stale bread, gravy, salt, and pepper.

4. 4

   Simmer for 2.5 hours.

Nutrition per serving

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 64. The excerpt below is the record exactly as published.

Vendange Soup. 1 good-sized cabbage (white), 3 large carrots, 2 Spanish onions, large ones. Cut all these into shreds. N 178 WHOLESOME COOKERY. Fry them all together in about 2 ounces of dripping; leave them all together to simmer slowly for about half an hour; then add in the same saucepan 1 pint of milk, 3 pints of water. Cut some stale bread in very thin slices, add them to the other things, with a teacupful of gravy (or half a teaspoonful of Liebig’s extract of beef), dessert-spoonful of salt and pepper

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