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Mrs Beeton Vegetable Soup III


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. 

Conversion chart

1oz = 25g

1lb = 450g

1 gill =  140ml/4˝ fl.oz.

1 teacup = 240ml/8fl.oz.

1 pint = 600ml/20fl.oz.

1 quart = 960ml/32fl.oz.

Go to: -   Other Mrs Beeton Recipes  |  History of Mrs. Beeton



6 potatoes,

4 turnips, or 2 if very large;

2 carrots,

2 onions; if obtainable,

2 mushrooms;

1 head of celery,

1 large slice of bread,

1 small saltspoonful of salt,

1/4 saltspoonful of ground black pepper,

2 teaspoonfuls of Harvey’s sauce,

6 quarts of water.

Mode.—Peel the vegetables, and cut them up into small pieces; toast the bread rather brown, and put all into a stewpan with the water and seasoning. Simmer gently for 3 hours, or until all is reduced to a pulp, and pass it through a sieve in the same way as pea-soup, which it should resemble in consistence; but it should be a dark brown colour. Warm it up again when required; put in the Harvey’s sauce, and, if necessary, add to the flavouring.

Time.—3 hours, or rather more. Average cost,1d. per quart.
Seasonable at any time. Sufficient for 16 persons.
Note.—This recipe was forwarded to the Editress by a lady in the county of Durham, by whom it was strongly recommended.


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Main equipment required to make this recipe


Measuring Jug


Wooden or Plastic Spoon


Make Ahead/Freeze

Cover and refrigerate for up to 2 days

Not suitable for freezing


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