Mrs Beeton Useful Soup for Benevolent Purposes
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
An ox-cheek, any pieces of trimmings of beef, which may be bought very cheaply
(say 4 lbs.),
a few bones,
any pot-liquor the larder may furnish,
1/4 peck of onions,
a large bunch of herbs,
1/2 lb. of celery (the outside pieces, or green tops, do very well);
1/2 lb. of carrots,
1/2 lb. of turnips,
1/2 lb. of coarse brown sugar,
1/2 a pint of beer,
4 lbs. of common rice or pearl barley;
1/2 lb. of salt,
1 oz. of black pepper,
a few raspings,
10 gallons of water.
Mode.—Cut up the meat in small pieces, break the bones, put them in a copper,
with the 10 gallons of water, and stew for 1/2 an hour. Cut up the vegetables,
put them in with the sugar and beer, and boil for 4 hours. Two hours before the
soup is wanted, add the rice and raspings, and keep stirring till it is well
mixed in the soup, which simmer gently. If the liquor reduces too much, fill up
Time.—6–1/2 hours. Average cost, 1–1/2d. per quart.
Note.—The above recipe was used in the winter of 1858 by the Editress, who made,
each week, in her copper, 8 or 9 gallons of this soup, for distribution amongst
about a dozen families of the village near which she lives. The cost, as will be
seen, was not great; but she has reason to believe that the soup was very much
liked, and gave to the members of those families, a dish of warm, comforting
food, in place of the cold meat and piece of bread which form, with too many
cottagers, their usual meal, when, with a little more knowledge of the
“cooking.” art, they might have, for less expense, a warm dish, every day.
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