bacon and cabbage soup
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1863)
Ingredients:
Instructions:
Put your piece of bacon on to boil in a pot with two gallons (more or less, depending on the number you have to provide for) of water, and when it has boiled up, and has been well skimmed, add the cabbages, kale, greens or sprouts, whichever may be used, well washed and split down, and also some parsnips and carrots, season with pepper, but no salt, as the bacon will season the soup sufficiently; and when the whole has boiled together very gently for about two hours, take up the bacon surrounded with the cabbage, parsnips, and carrots, leaving a small portion of the vegetables in the soup, and pour this into a large bowl containing slices of bread; eat the soup first, and make it a rule that those who eat most soup are entitled to the largest share of bacon.
Ingredients:
bacon
cabbage, Brussels sprouts, kale, or greens
parsnips
carrots
pepper
Instructions:
Put your piece of bacon on to boil in a pot with two gallons (more or less, depending on the number you have to provide for) of water, and when it has boiled up, and has been well skimmed, add the cabbages, kale, greens or sprouts, whichever may be used, well washed and split down, and also some parsnips and carrots, season with pepper, but no salt, as the bacon will season the soup sufficiently; and when the whole has boiled together very gently for about two hours, take up the bacon surrounded with the cabbage, parsnips, and carrots, leaving a small portion of the vegetables in the soup, and pour this into a large bowl containing slices of bread; eat the soup first, and make it a rule that those who eat most soup are entitled to the largest share of bacon.
Note: Two gallons of water will make about 40 servings of soup. Plan accordingly!
Bringing the