[ Receipt for Making Potatoe Soup ] Rev. H.J. Close
Date: July 27th, no year
Source: Nova Scotia Packet and General Advertiser
Institution: Nova Scotia Archives | Source Origin: Nova Scotia Newspapers on Microfilm | Reference: Microfilm Reel 4823
Instructions for making an inexpensive hearty soup to feed the poor. No. 65.
Extract of a letter sent to the Bath Society by the
Rev. H. J. Close, on the cultivation of pota-
toes, and their great value as a food for the
“Potatoes are a cheap and an excellent sub-
[sistence for us] in soups and broths, allowing
double the quantity. The following is a re-
ceipt for making potatoe soup, which I have
weekly distributed among the poor in my neigh-
bourhood, to their great relief. s. d.
An ox cheek, - - - 2 6
Two pecks potatoes, - - - 6
Quarter peck of onions, - 3
An ounce of pepper, - - 2
Three quarters of a pound of salt, 1
One peck of coals to boil it, - 3
Total, 3 9
“Boil the above ingredients in ninety pints
of water, over a slow fire, till reduced to sixty.
I have added the expence of every article ac-
cording to their prices with us, that gentlemen
may perceive at how very cheap and easy a rate
they may feed sixty of their poor neighbours.
I find from experience, that a pint of this rich
soup, with a small piece of the meat, is suffi-
cient to satisfy a working man with a good,
pleasant, hearty meat.”