Receipt for Making Potatoe Soup

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
   poor.
“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.”