Recipe for food recipes

Recipe for... soup recipes

 

 Recipe for...
 Recipe for bread
 Recipe for cake
 Recipe for chicken
 Recipe for cookies
 Recipe for kids
 
 All recipe categories
 All recipes

Cabbage Soup I

This recipe is rated : 1

Recipe Ingredients

1 medium head cabbage, finely chopped
1 (14.5 ounce) can diced tomatoes
1 pound cubed beef brisket
1 carrot, chopped
1 onion, chopped
2 stalks celery, chopped
6 1/2 cups cold water
1/2 teaspoon citric acid powder
1 teaspoon white sugar

Cooking Procedures

In a large stock pot combine the cabbage, tomatoes with liquid, beef brisket, carrot, onion and celery. Cover with cold water and season with citric acid and sugar to taste. Simmer over low heat for at least 2 hours or until all ingredients are tender. Add additional seasoning to taste. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

y. Add cheese. When well cooked, remove from fire and add egg yolks well beaten, then fold in the beaten whites. Put in a baking dish and bake in moderate oven 20 minutes. Serve at once. Mrs. B. E. Meredith. MOCK VEAL ROAST J 1/2 pt. lentils. 2 tblsp. salad oil. l/2 pt. shelled roasted peanuts. Milk, salt, pepper. 1/2 pt. toasted crumbs. Soak lentils over night, drain, bring to boiling point, throw away water. Cover with fresh water and cook until tender, drain again and press throu

© 2010