Cabbage Soup
Product Description
This recipe is taken directly from the book, "The Complete Cook Book" by Janie Day Rees. Published in New York by Street & Smith, circa 1900. There was not much left of this book when it came into my possession. I am considering placing these recipes here to be a 'rescue mission.'
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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 twenty-five minutes. Skim well and take out bay leaf. Now add: one-fourth teaspoon of pepper and one teaspoon of salt. Rub together one tablespoonful of butter and one tablespoonful of flour; add to one pint of hot milk and pour into your soup. Let come to boiling point, and serve.
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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 twenty-five minutes. Skim well and take out bay leaf. Now add: one-fourth teaspoon of pepper and one teaspoon of salt. Rub together one tablespoonful of butter and one tablespoonful of flour; add to one pint of hot milk and pour into your soup. Let come to boiling point, and serve.
