Count Rumford’s Soup
From Tried favourites cookery book, 1909
Serves 10
Onions, carrots, turnips, celery, cabbage, etc., may be added to vary it.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 24. The excerpt below is the record exactly as published.
Count Rumford’s Soups, on which he fed some 1200 beggars in Munich, while they were taught to work, at an expense of less than a halfpenny per day, fuel and service included, were not only astonishingh'^ cheap, but veiy palatable and nutritious. Boil slowly 8 oz. barley and 6 oz. ireas in 4 quarts water until they are tender, which will take several hours, add lbs. peeled potatoes, 1 oz. salt, ^ teaspoon pepper, sweet herbs, and 4 oz. vinegar. When ready, stir in 8 oz. stale bread
Cook this with the app: pantry check, scaling, and the assistant.