1 medium-sized cabbage
1 lb. of potatoes
1 oz. of butter
3 pints of milk and water equal parts, pepper and salt to taste
1 dessertspoonful of finely chopped parsley
2 blades of mace
1 dessertspoonful of Allinson fine wheat meal.
Wash the cabbage and shred it finely, peel the potatoes and cut them into small dice;
Boil the vegetables in the milk and water until quite tender, adding the mace, butter, and seasoning.
When quite soft, rub the wheat meal smooth with a little water, let it simmer with the soup for 5 minutes, add the parsley, and serve.