1950s Recipes: Soup and Broth

Nothing warms the bones on a Dreich day more than a hot bowl of soup. As a cost-effective way of providing a nutritious and filling meal, soups and broths are as popular now as they ever have been.

Why not give these recipes a try…

Traditional Lentil Soup

  • ¾ lb lentils
  • ¼ lb rice
  • 1 marrow bone, scraps of cooked or uncooked ham
  • 1 cube meat extract
  • 1 carrot
  • 1 onion
  • ½ small turnip
  • 1 tsp salt
  • ¼ tsp pepper
  • 3 quarts water

Lentil soup made this way is both cheap and nourishing.

To 3 quarts of cold water add the salt and medium-sized marrow bone and any scraps of ham you may have. Let the water heat for five to ten minutes, then add the lentils, rice, carrot (sliced), onion (chopped), turnip, and pepper.

Boil gently for four hours. Before removing from the fire add the cube of meat extract. Stir the lentil soup well and serve.



Calf’s Foot Broth

Aunt Kate’s Cookery Book included Calf’s Foot Broth, found in the Tempting Dishes for Invalids section. Although not necessarily a word we’d use today, ‘invalid’ referred to someone who was in bed due to an illness. While you may be unlikely to find a calf’s foot on a supermarket shelf these days, the recipe is indicative of a need to use all of the produce that was available.


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