French Cabbage Broth
From The invalid's own book (1853).
A historical recipe
The invalid's own book, by Cust, Mary Anne Boode, Lady and Foote, Albert E., 1846-1895, bookseller. DNLM (1853).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Boil two pounds and a half of bacon in a gallon of water.
- Add a turnip, two or three carrots, two or three onions, a little celery, and sweet herbs.
- Cut the vegetables into long pieces.
- Stew it all together slowly some hours, when add seasoning, and a small quantity of brown sugar.
- The broth may be coloured with it ;
- if allowed, pour it upon toasted bread.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife