Tag Archives: victorian recipe

Mrs Beeton for the Fall: Soup is on again!

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Finding inexpensive items to cook for large amounts of people can be a bit challenging. Seasonality is key to making truly delicious dishes for your family and friends. This recipe hails from Mrs Beeton’s Book of Household Management, which was a guide to all aspects of running a household in Victorian Britain, edited by Isabella Beeton and published 1861.

Cabbage is a fantastically healthy vegetable which is good both raw and cooked. This recipe can be adjusted for vegetarian preferences if you remove the bacon and replace with a dab of butter. You can also add mushrooms to this to add in a more “meat like” and umami flavor.

CABBAGE SOUP.
118. INGREDIENTS.—1 large cabbage, 3 carrots, 2 onions, 4 or 5 slices of lean bacon, salt and pepper to taste, 2 quarts of medium stock No. 105.

Mode.—Scald the cabbage, exit it up and drain it. Line the stewpan with the bacon, put in the cabbage, carrots, and onions; moisten with skimmings from the stock, and simmer very gently, till the cabbage is tender; add the stock, stew softly for half an hour, and carefully skim off every particle of fat. Season and serve.
Time.—1-1/2 hour. Average cost, 1s. per quart.

Seasonable in winter.
Sufficient for 8 persons.

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Mrs Beeton for the Fall: Soup is on!

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Mrs Beeton’s Book of Household Management was a guide to all aspects of running a household in Victorian Britain, edited by Isabella Beeton and published 1861.  She had all manner of advise on how to run a household, but I am focusing on some of her recipes that sound particularly interesting for modern palates.

Fall is apple season, though most supermarkets will sell apples year round in many major cities.  Here is a recipe for Apple Soup:

APPLE SOUP.
111. INGREDIENTS.—2 lbs. of good boiling apples, 3/4 teaspoonful of white
pepper, 6 cloves, cayenne or ginger to taste, 3 quarts of medium stock.

Mode.—Peel and quarter the apples, taking out their cores; put them into the stock, stew them gently till tender. Rub the whole through a strainer, add the seasoning, give it one boil up, and serve.

Time.—1 hour. Average cost per quart, 1s.

Seasonable from September to December.

Sufficient for 10 persons.