Recipe: Cabbage Soup

  •    Two quarts of water,
  •     Three onions, chopped fine,
  •     One faggot of SOUP herbs,
  •     Two slices of salt pork, cut into dice,
  •     One and one-quarter pounds of SOUP meat, with bone in it,
  •     Two and one-half cups of finely shredded cabbage.

Place in a Saucepan and cook slowly for one and three-quarter hours. Now add two tablespoons of flour, dissolved in one-quarter cup of water, and season with

  •     One tablespoon of salt,
  •     One teaspoon of pepper,
  •     One-half teaspoon of thyme.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss