Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Cabbage Soup
From Miss Cameron's cookery book, 1898
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- One small savoy cabbage
- 2 oz. butter
- half a pint of milk
- salt, pepper
- 3 pints of water
- 1 onion
Method
Shred the cabbage finely, and throw it into the boiling water, with the salt, onion chopped, and pepper.
Boil one hour, add the butter and milk.
Season to taste, and serve with fried dice of bread.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 10. The excerpt below is the record exactly as published.
Cabbage Soup. One small savoy cabbage, or half a large one, 2 oz. butter \ pint of milk, salt, pepper, and 3 pints of water, 1 onion
Cook this with the app: pantry check, scaling, and the assistant.