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Soup for a Soup Kitchen
From Mrs. Roundell's Practical cookery book, 1898
Serves 40
It is a mistake to soak the meat in cold water all night. It should be put on in cold water, slowly brought from cold to cool, cool to warm, warm to hot, and the vegetables added when the soup comes to the boil.
Presented as published in 1898. 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
Nutrition per serving
106Calories
3 gProtein
23 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories106 kcal
Protein3.1 g
Carbohydrates23 g
Fiber4.3 g
Sugars1.6 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium118 mg
Potassium154 mg
Calcium71 mg
Iron0.8 mg
Magnesium37 mg
Phosphorus65 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C2.5 mg
Vitamin A75 mcg
Vitamin E0.1 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate12 mcg
Choline10 mg
Caffeine0 mg
Water1452 g
Estimated from matched ingredients across 40 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 31. The excerpt below is the record exactly as published.
Soup for a Soup Kitchen. — This soup has been much approved of, so the recipe may be of use. Take three ox-cheeks, and three sheeps’ heads, and put them to soak in cold water all night. In the morning wash them thoroughly, and put them into the copper with fifteen gallons of water. Add two pounds of pearl barley, six carrots, six leeks or onions, four heads of celery, and a couple of turnips, if they are not old. Cut all the vegetables into inch pieces. Season to taste with pepper and salt. Bring to a gentle boil, and then let the soup simmer for seven hours. About half an hour before serving out put into the soup four quartern loaves
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