Recipe history & notes
French Soup is a historical Romanian recipe from 1842, presented with ingredients, preparation, and historical context. This page brings together the available transcription, editorial notes, and the original manuscript image.
Ingredients – French Soup
- white cabbage
- kohlrabi
- carrots
- potatoes
- 4-5 pieces mushrooms
- fat
- pepper
- nutmeg
- meat broth
- toasted white loaf
Original manuscript
Digitised facsimile from the 1842 archive.
Historical narrative
# French Soup (1842)
## Faithful Translation into Modern English
Take heads of German cabbage, kohlrabi, carrots, potatoes, of each as appropriate, cut them as for stews; then take four or five mushrooms and slice them thin.
Then put everything together and place it on the fire with fried fat and fry it for half an hour; then add a little pepper and nutmeg, then pour meat broth over and boil well, and finally pour it over slices of toasted white loaf.
Cook’s advice
# Tips for a Modern Kitchen
These recommendations are not part of the original text.
1. Cut vegetables into even cubes for uniform cooking.
2. Sauté them in butter or oil before adding broth.
3. Use a clear beef or chicken stock for balanced flavour.
4. Serve over crisp toasted bread for texture.
Additional notes
# Historical Notes
- “German cabbage” refers to white cabbage.
- “Caralabă” means kohlrabi.
- “Cut as for stews” suggests medium-sized pieces.
- “Flower of nutmeg” refers to grated nutmeg.
- The soup is poured over toasted bread, a common 19th-century serving method.