Folio 2. Page 2. Verso
Dublin Core
Title
Folio 2. Page 2. Verso
Subject
Recipe for Cabbage Soup, Herb Soup, and Cabbage Soup without Meat.
Description
Cabbage Soup
The same stock, the cabbage to be slice’d
not very small- fried in the same man
=ner as the Turnips, Carrots & Sellery,
when tender the stock is to be added as
before & the bread stick -
To make Herb Soup
Make your stock as before with such
herbs as the season affords- take leaves
of white beet root- stript from the stalk
1 handful of Sorrel, 1 of spinach, 2 of
Chervil & 2 of Burnet, 5 or 6 leeks & a
Cabbage lettuce- chop them very fine
together, put them into a pan & fry
them with Butter, when tender add
your stock, and let them stew gently
to the above may be added in the
season, Asparagus, Pease, and Cucumber,
to be put in a sufficient time to
make them tender-
Cabbage Soup without meat
Slice a quantity of large onions, fry them
tender but not brown, pour on them four
or five quarts of boiling water-put in some
whole pepper & a little salt-
Added letters are italicised retaining the apostrophe.
The same stock, the cabbage to be slice’d
not very small- fried in the same man
=ner as the Turnips, Carrots & Sellery,
when tender the stock is to be added as
before & the bread stick -
To make Herb Soup
Make your stock as before with such
herbs as the season affords- take leaves
of white beet root- stript from the stalk
1 handful of Sorrel, 1 of spinach, 2 of
Chervil & 2 of Burnet, 5 or 6 leeks & a
Cabbage lettuce- chop them very fine
together, put them into a pan & fry
them with Butter, when tender add
your stock, and let them stew gently
to the above may be added in the
season, Asparagus, Pease, and Cucumber,
to be put in a sufficient time to
make them tender-
Cabbage Soup without meat
Slice a quantity of large onions, fry them
tender but not brown, pour on them four
or five quarts of boiling water-put in some
whole pepper & a little salt-
Added letters are italicised retaining the apostrophe.
Creator
Charlotte Starkie
Publisher
Gillespie Family
Date
1782 to 1808
Contributor
Gillespie Family
Rights
Site licence
Format
Handwritten text on a page of a paper document
Language
English
Type
Paper document
Text Item Type Metadata
Text
Cabbage Soup
The same stock, the cabbage to be slic[e]’d not very small- fried in the same manner as the Turnips, Carrots & Sellery, when tender the stock is to be added as before & the bread stick -
To make Herb Soup
Make your stock as before with the same herbs as the season affords- take leaves if white beet root- strip from the stalk a handful of Sorrel, 1 [oz?] of spinach, 2 oz of Chervil & 2 of Burnet, 5 or 6 leeks & a Cabbage lettuce- chop them very fine together, put them into a pan & fry them with Butter, when tender add your stock, and let them stew gently. To the above may be added in the season, Asparagus, Pease, and Cucumber, to be put in a sufficient time to make them tender-
Cabbage Soup without meat
Slice a quantity of large onions, fry them tender but not brown, pour on them four or five quarts of boiling water- some whole pepper & a little salt-
This must be the stock for the Gravy Soup on the page before.
The same stock, the cabbage to be slic[e]’d not very small- fried in the same manner as the Turnips, Carrots & Sellery, when tender the stock is to be added as before & the bread stick -
To make Herb Soup
Make your stock as before with the same herbs as the season affords- take leaves if white beet root- strip from the stalk a handful of Sorrel, 1 [oz?] of spinach, 2 oz of Chervil & 2 of Burnet, 5 or 6 leeks & a Cabbage lettuce- chop them very fine together, put them into a pan & fry them with Butter, when tender add your stock, and let them stew gently. To the above may be added in the season, Asparagus, Pease, and Cucumber, to be put in a sufficient time to make them tender-
Cabbage Soup without meat
Slice a quantity of large onions, fry them tender but not brown, pour on them four or five quarts of boiling water- some whole pepper & a little salt-
This must be the stock for the Gravy Soup on the page before.
Files
Collection
Citation
Charlotte Starkie, “Folio 2. Page 2. Verso,” The Huntroyd Receipts, accessed October 21, 2026, https://huntroyd.co.uk/items/show/46.
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