Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a teaspoonful of salt
- a teaspoonful of castor sugar
- salt
Directions
Wash and separate the cabbage leaf by leaf ; put it into the inner saucepan with \ a teaspoonful of salt, 4 a tea- spoonful castor sugar, | an oz. of butter, and less than a | pint of boiling water ; put on the lid, but do not shut it down tightly. Boil the water in the outer saucepan, and put the inner saucepan into it ; boil for 2 hours. When cooked, drain the cabbage in a colander, shaking it gently. Keep the liquor which drains off it and the liquor that remains in the saucepan for soup stock or sauce.
All greens can be cooked in this way. The double sauce- pan preserves the salts and juices that are thrown away when an ordinary saucepan is used, and they have their special food value.
CAULIFLOWER.
Take off the outer leaves of the cauliflower and put them into the stock pot for soup ; cut the stalk off straight so that the cauliflower may stand upright in the inner saucepan ; this prevents the flower being crushed and spoilt. Add a pint, or half a pint, of water, according to the size of the cauliflower, half a teaspoonful of castor sugar, half a tea- spoonful of salt, -J- oz. of butter, and put the lid of the sauce- pan loosely on. The water in the outer saucepan must be boiling when the inner one is put in. A cauliflower will take from if to 2 hours to cook.
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