Recipes > Soup > Pan Kail

Pan Kail


  • 2 pounds of cabbage, or Savoy greens
  • 1/4 pound of butter or dripping
  • salt and pepper to taste
  • oatmeal for thickening
  • 2 quarts of water


Chop the cabbage very fine, thicken the water with oatmeal, put in the cabbage and butter, or dripping; season and simmer for 1 1/2 hour. It can be made sooner by blanching and mashing the greens, adding any good liquor that a joint has been boiled in, and then further thicken with bread or pounded biscuit.

Time: 1 1/2 hour.

Seasonable all the year, but more suitable in winter.

Sufficient for 8 persons.


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The Book of Household Management (1861).

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