Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

nut-free

Cabbage Soup

Name: Cabbage Soup
Yield: 6 servings
Ingredients: One thin slice of bacon; one teacup grated carrots; one pint of cabbage stock; one bay leaf; one-fourth teaspoon of pepper; one teaspoon of salt; one tablespoonful of butter; one tablespoonful of flour; one pint of hot milk

From The complete cook book, 1900

Serves 6

A modern interpretation · AI-generated from the original record

Ingredients

One thin slice of bacon
one teacup grated carrots
one pint of cabbage stock
one bay leaf
one-fourth teaspoon of pepper
one teaspoon of salt
one tablespoonful of butter
one tablespoonful of flour
one pint of hot milk

Method

Cook bacon, carrots, cabbage stock, and bay leaf for 25 minutes.
Remove bay leaf, add seasoning.
Make a roux with butter and flour, add to hot milk, then to soup.
Bring to a boil and serve.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 7. The excerpt below is the record exactly as published.

one tablespoonful of butter. Season with pepper, and salt to taste. When well boiled, say three-quarters of an hour, add one quart of hot milk, and just before taking off the fire put one- ha If teaspoonful of soda in the soup tureen and pour boiling soup over it and stir well. Sometimes meat and barley are added with less tomatoes. A small potato and chopped onion can also be added for a change. PUREE OF CHICKEN. One large chicken, a knuckle of veal, one carrot, one onion with two cloves stuck in it, a teaspoonful of pars- ley, two leeks, salt and white pepper to taste. Put all in a 22 ihe Complete Cook Book. soup pot to boil gently; skim well. When the chicken ia done remove it and the veal. Put back the skin and bones and simmer two hours. Chop the chicken fine and mash it well and return it to the simmering broth and stir well for ten minutes. Then rub it well through a sieve. Return the puree to a saucepan ; stir steadily and heat without boiling. Finish with one pint of boiling cream and one-third cup of butter. Serve with small squares of bread fried in butter. The above will serve eight people. CABBAGE SOUP. One thin slice of bacon, one teacup grated carrots, one pint of cabbage stock, one bay leaf. Place in a soup pot and cook I wenty-five minutes. Skim well and take out bay leaf. Now add : one-fourth teaspoon of pepper and one teaspoon of salt. Rub together one table- spoonful of butter and one tablespoonful of flour; add to one pint of hot milk

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