Known as a British 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. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
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
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Procure carrots, parsnips, turnips, celery, leeks, and onions ;
thinly peel — or scrape — and wash them clean, and then slice all these up into thin shavings, and place them in a pot with a good-sized white -heart cabbage, or a red cabbage, also shred small ;
add a piece of fat bacon, dripping, or salt butter, a good sprig of thyme, some parsley, pepper and salt ;
and water in the proportion of two quarts of water to every pound of vegetables ;
set the whole to stev/ very gently over the fire for two hours, stirring the soup frequently while it is being cooked.
Some small dumplings, made either with flour and milk, or flour and water, may be dropped separately into the soup during its last half hour's boilinsr.
United Kingdom
Saucepan
Chef's knife
Cutting board
Vegetable peeler
Wooden spoon