Cabbage Soup Recipe
1 fair-sized cabbage, a large Spanish onion, 1-1/2 oz. of butter, pepper and salt to taste, 1/2 salt spoonful of nutmeg, 1-1/2 pints of milk, 2 tablespoonfuls of Allinson fine wheat meal.
After preparing and washing the cabbage, shred up very fine, chop up the onion, set these two in a saucepan over the fire with 1 quart of water, the butter and seasoning, and let all cook gently for 1 hour, or longer it the vegetables are not quite tender. Add the milk and thickening when the vegetables are thoroughly tender, and let all simmer gently for 10 minutes; serve with little squares of toasted or fried bread, or Allinson plain rusks.
Cabbage Soup Recipe
Take 1 Cabbage, 2 oz. Butter, 1 pint Milk, Pepper, Salt, and Bread.
Wash and strain the cabbage well, and cut it up into slices; throw it into boiling salt and water, and cook for five minutes; strain all the water off and put it into a saucepan with the salt, pepper, and two quarts of boiling water, and boil for one hour. Add the milk and let it boil up again, toast the slice of bread and cut it up into dice. Put it into a warm soup tureen and pour the boiling soup over it.
Cabbage and Bacon Soup Recipe
Tale 1 Cabbage, 1 lb. Bacon, 1 doz. Peppercorns, 2 Turnips, 1 Carrot, 1 Onion and Pieces of Stale Bread.
This soup is not as expensive as it appears, for the bacon is served as a dish of meat, either after the soup or cold for breakfast or tea. Put two quarts of water into a saucepan; when it boils put in a pound of bacon neither too lean nor too fat. Let it boil slowly for one hour. The bacon must be well washed and scraped before cooking, and when it boils skim the pot thoroughly. Well wash the cabbage and soak it in hot water for half an hour. Take all the water away and put the cabbage into the saucepan with the bacon and vegetables cut up, and the peppercorns tied in a piece of muslin; let them simmer together for two and a half hours, take up the cabbage, and cut it into quarters. Take one quarter and cut it into small pieces and put it into a soup tureen. Cut some stale pieces of bread into thin slices and lay on the top, pour over the boiling liquor, and serve. Dish the bacon, pull off the rind, and put the rest of the cabbage round the dish.
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