The Comfort of Soup

by Lauren Gilbert

Dinner at Haddo House, 1884 by Edward Emslie

It’s officially autumn (even though the temperatures do not reflect it where I live), and my menu planning is making a seasonal shift. As temperatures cool and winter approaches, a richer and more sustaining menu appeals. Soup is a favourite of mine for this time of year. An ancient dish, I suspect it evolved as soon as man figured out how to put edible things in a pot of water over heat. Soup is featured in virtually all culinary traditions and, of course, is a significant part of food history in Great Britain. As a history enthusiast, I enjoy reading details of normal life, including food, whether I’m reading fiction or non-fiction, as it gives an immediacy and life to the material.

The Forme of Cury

Peasant fare, elegant fare, or invalid fare, soup was a staple of the British diet. Early cookery books don’t show as many recipes for soup as for other dishes. I suspect this is because it was assumed that individuals already knew how to make the standard daily dish for the household, made from local ingredients to personal taste. The Forme of Cury, a cookbook from c. 1390 (originally a scroll showing authorship by “the Chief Master Cooks of King Richard II”), contained some soup recipes designed to be served to the nobility. The names frequently included “soppes” or sowp” as the dish was served over bread. One was “Fenkel in Soppes” which was shredded fennel, cooked in water and oil with onions, seasoned with saffron, salt and a spice mixture (“powder douce” which was a sweet spice mixture, left to the cook’s taste, that would contain some combination of cinnamon, galangal (related to ginger), nutmeg, sugar, etc.). It was served over toasted bread. Another similar recipe was “Slete Soppes”, which called for sliced leeks (white part only) to be cooked in wine, oil and salt, also served over toasted bread. A rather different matter is a “Cold Brewet”, which combines ground almonds cooked in wine and vinegar, seasoned with aniseed, sugar, green fennel shoots with ginger and cloves and mace. Cooked chopped kid and chicken meat is transferred to a clean dish, seasoned with salt and pepper, and boiled with the almond mixture. This soup was served cold.

Soup also had a medicinal function. Lady Elinor Fettiplace, during the Elizabethan era, put together a household book which included a recipe for almond soup designed for “a weake Back” in her recipes for October. For this soup, a rack of mutton and a chicken were boiled in water with raisins, prunes, and the roots and leaves of ditch fern until the meat was tender. The meat was removed and the broth strained. (Additional broth should be crushed out of the meat.) The broth was then thickened with ground almonds. The recommended dosage was 12 spoonfuls in the morning (fasting, i.e. before eating anything), and 12 spoonfuls before dinner.

There were also soups designed for particular religious periods. Hannah Glasse’s The Art of Cookery Made Plain and Easy         included a section of a Variety of Dishes for Lent, which included eel soup. This recipe harked back to the medieval recipes as it was served over toasted bread. For every pound of eels used, the cook used a quart of water, a crust of bread, 2 or 3 blades of mace, pepper, an onion and a bundle of sweet herbs. (One pound of eels made a pint of soup, so the cook could control the quantity accordingly.) The pot was covered tightly and boiled until half the liquid was gone. The broth was then strained. Bread was toasted, cut into small pieces and placed in a dish; the broth was then poured over it.

During the Georgian era, turtle soup was considered the ultimate in elegant fare. Live sea turtles were captured and kept for fresh meat by sailors. Any left were brought in by sailors returning to port in the 1740’s-1750’s and sold for very high prices to the nobility. The popularity of the turtle was assured. At one point, as many as 15,000 live turtles were brought into England in a year. Different cuts of turtle meat had flavours reminiscent of fish, veal, beef or pork. The Compleat Housewife by Eliza Smith contains instructions for cleaning and preparing turtle soup. Once the meat from the body and fins are cleaned, cut them in pieces and stew together until tender, then strain off the liquid. Thicken the liquid and put the meat back in with kyon butter (possibly a compound butter of some kind), spices, pepper, salt, shallots, sweet herbs and Madeira wine to taste. The dish is put into the deep shell of the turtle, and baked in the oven. The extreme cost of a live turtle and the flavours of the meat resulted in recipes for Mock Turtle Soup, which used a variety of substitutions for the turtle, including beef, veal, oysters, tongue and calves’ heads. Hanna Glasse’s recipe includes a calf’s head (including the tongue and brains), veal broth, force-meat balls and eggs. The 67th edition of Mrs. Rundell’s A New System of Domestic Cookery published in 1844 contains 3 recipes for Mock Turtle Soup. Mock Turtle Soup maintained its popularity into the 20th century. (One could even find canned varieties.) Lewis Carroll based his character, the Mock Turtle, in Alice in Wonderland on this soup (a turtle with the head and back feet of a cow).

The Mock Turtle from ALICE IN WONDERLAND by John Tenniel

Soup recipes evolved over time as new ingredients became available and tastes changed. A classic example of this was Mulligatawny Soup. This soup was a chicken soup flavoured with curry. Rea Tannahill in Food in History indicated this soup appeared in England in the 18th century. British trade in India had been established since the 17th century and curry became a popular seasoning during the Georgian era. By the Victorian era, this soup was very popular. The edition of Mrs. Rundell’s A New System of Domestic Cookery mentioned previously has 4 recipes. The word “mulligatawny” (also spelled Multaanee and Malagatanee) was a corruption of the Tamil for pepper water. (The Tamil are an ethic group found in India and Sri Lanka.) The basic recipe called for onions and shallots, 2 chickens (or rabbits) pepper, butter, curry powder and turmeric, 2 quarts of strong broth, lemon juice and, if desired, a little curry powder to make it hotter. Keep in mind that curry powder was a spice mix made at home, to personal taste. (See English Historical Fiction Authors blog HERE.) One variation included cloves, and some garlic; another was made with veal, and the fourth included peas. This was a good way to use up leftover meat or vegetables. Subsequent versions included chopped apples. Cream could also be added; coconut milk may have been included. This soup is also still popular today.

Over the centuries, soup has been a common thread in culinary history. As we look back at some of the older recipes, the variety of seasonings and ingredients that are used today may seem surprising. We may not combine ingredients in exactly the same way, but it is easy to imagine how some of these soups may taste and the pleasure felt by the diners as they enjoyed them, whether elegantly spooning turtle soup at a formal dinner or enjoying the warmth of mulligatawny soup on a cold fall evening.

"Fall In For Soup", engraving by Edwin Forbes 1876

Sources include:

Dickson Wright, Clarissa. A History of English Food. 2011: Random House Books, London.

Glasse, The Art of Cookery Made Plain and Easy. A new Edition, with modern Improvements. Introduction by Karen Hess. 1805: Cottom & Stewart, Alexandria, VA. (Facsimile by Applewood Books, Bedford, MA)

Rundell, Maria Eliza Kettelby. A New System of Domestic Cookery: Founded Upon Principles of Economy and Adapted to the Use of Private Families. From the Sixty-Seventh London Edition. 1844: Carey and Hart, Philadelphia, PA. (Nabu Public Domain Reprint)

Smith, Eliza. The Compleat Housewife. 16th edition, with Additions. 1858: London. (Reprint edition published 1944: Studio Editions Ltd., London)

Spurling, Hilary. Elinor Fettiplace's Receipt Book. 1986: Penguiin Books Ltd. Hammmondsworth, England.

Tannahill, Reay. Food in History. 1988: Three Rivers Press, New York, NY.

Websites:

THE FORME OF CURY. HERE

History.com. “A Spot of Curry: Anglo-Indian Cuisine” by Stephanie Butler, April 26, 2013. HERE

GoogleBooks.com. Rumble, Victoria R. SOUP THROUGH THE AGES: A Culinary History with Period Recipes. 2009: McFarland & Company, Ind. Jefferson, NC and London. HERE

All illustrations from Wikimedia Commons Images, except for the cover of Elinor Fettiplace's Receipt Book, which is a scan of my personal copy.

About the author:

Lauren Gilbert holds a BA in English and is a long-time member of JASNA. She lives in Florida with her husband, and is the author of Heyerwood; a Novel. Another book, A Rational Attachment, is in process and will be coming soon. Please visit her website HERE for more information.

Dinner with Mrs. Rundell

by Maria Grace

Mrs. Rundell

New System of Domestic Cookery: Founded up Principles of Economy; and Adapted to the Use of Private Families, by Mrs. Maria Eliza Ketelby Rundell (1745-December 16, 1828). ‘Mrs. Rundell’ as it was often referred to, was the most popular English cookbook of the first half of the nineteenth century. The first edition came out in 1806, several later editions were published with additions by other contributors.

At the time, few books on domestic management were available. Mrs. Rundel collected tips and recipes for her three daughters out of her thirty years’ experience running her household in Bath. Initially she planned to have four copies made, but Jane Austen’s publisher got involved and the rest is, as they say, history.

For anyone interested, replica editions have been published and the original itself is available free on line:http://digital.lib.msu.edu/projects/cookbooks/html/books/book_03.cfm  or
http://books.google.com/books/about/A_new_system_of_domestic_cookery.html?id=H3UEAAAAYAAJ

Mrs. Rundel’s book includes not only recipes, but advice for every day living in the early 1800’s. Who would have guessed stale white bread was good for cleaning wallpaper?

Just as cleaning methods changed, what foods are served for a meal have changed as well. For dinner I might serve a lasagna, green salad and dinner rolls, just a few dishes, covering the major food groups. Late Georgian dining was an entirely different affair.. A whole host of unfamiliar dishes and meal plans awaited me in the pages so generously penned by Mrs. Rundel.

She offered a number of dinner plans for family dinners. Her meal plans begin with five dishes at minimum and work very quickly all the way up to two courses of eleven dishes plus removes. (Removes were dishes that were replaced with something else part way through the course). I have to admit, the thought makes my head swim. For a big Thanksgivig dinner with all the relatives coming, I might make twelve dishes, not including dessert, which I try to have someone else bring. Twenty two to twenty four dishes and you might just need to lock me up in a room with very soft walls!

The contents of Mrs. Rundel’s menus were also very heavy on the meat dishes. For example, a five course meal might include: Half Calf's Head, grilled, (Remove and replace with Pie or Pudding.)Tongue and Brains, Carrot Soup, Greens round bacon, Saddle of Mutton, and Potatoes and Salad, at side table.  That’s three meat dishes out of the five.

Her most elaborate meal plan, ‘eleven and eleven, and two removes’ (below) made my head spin. It is hard to imagine how much kitchen staff it would take to accomplish this meal, especially when you take into consideration the lack of refrigeration and other modern conveniences. Notice the mix of dishes too. I would never serve a raspberry tart and lobster and duck all on the same course.

FIRST COURSE

Salmon, (Remove and replace with Brisket of Beef stewed, and high Sauce,) Cauliflower, Fry,
Shrimp Sauce, Pigeon Pie, Stewed Cucumbers, Giblet Soup, Stewed Peas and Lettuce, Potatoes, Cutlets Maintenon, Anchovy Sauce, Veal Olives braised, Soles fried. (Remove and replace with Quarter Lamb roasted.)

SECOND COURSE

Young Peas, Coffee Cream, Ramakins, Lobster, Raspberry Tart, Trifle,  Orange Tourt,
Grated Beef, Omlet, Roughed Jelly, Ducks.

Mrs. Rundel kindly includes recipes for many, though not all of these dishes. (I cannot for the life of me figure out what ‘Fry’ is.) A few of them are rather interesting.

I am not sure how many of these are going to show up on my dinner table. But I may just try the Stewed Cucumbers one of these days.


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 Maria Grace is the author of Darcy's Decision,  The Future Mrs. Darcy, All the Appearance of Goodness, and Twelfth Night at Longbourn, Remember the Past, and Mistaking Her Character.  Click here to find her books on Amazon. For more on her writing and other Random Bits of Fascination, visit her website. You can also like her on Facebook, follow on Twitter or email her.

The More Things Change...

by Maria Grace

There’s an old saying: The more things change, the more they stay the same.  It rang very true as I  was reading my newest, or should I say oldest, favorite cookbook: New System of Domestic Cookery: Founded up Principles of Economy; and Adapted to the Use of Private Families, by Mrs. Maria Eliza Ketelby Rundell (1745-December 16, 1828). ‘Mrs. Rundell’ as it was often referred to, was the most popular English cookbook of the first half of the nineteenth century. The first edition came out in 1806, several later editions were published with additions by other contributors.

She begins her cookbook with a rather lengthy discussion of the need to manage a household properly. Her first recommendation is that the mistress of a household should be aware of the state of her household’s fortune and be careful to manage with a mind to her budget. How often does that bit of advice appear in ladies’ magazines of today?  Language and style aside, Mrs. Rundell could have been writing for a magazine of today.

Mrs. Rundell laments the effects of increasing prices. “Generally speaking, dinners are far less sumptuous than formerly, when half a dozen dishes were supplied for what one now costs; consequently those whose fortunes are not great, and who wish to make genteel appearance, without extravagance, regulate their table accordingly.” When we bemoan inflation at the grocery store, we are certainly standing in the shadow of our ancestors.

To cope with the effects of increasing prices and limited incomes, she recommends careful accounting.  To that end, she insists “few branches of female education are so useful as great readiness at figures.” Long before it was fashionable or popular, Mrs. Rundell recommended that girls study math! Who would have guessed?

Not only were her educational recommendations forward thinking, but her practical suggestions were too. She recommends using cash not credit for every day purchases and argues that the use of credit “may have much evil influence on the price of various articles.” Likewise, she cautions ladies to avoid buying unnecessary articles just because they are good bargains. However, they should stock up on paper, soap and candles which keep well and are in constant consumption. Though for my household it would be light bulbs, toilet paper and laundry detergent, the advice remains sound.

One final point Mrs. Rundell made left me laughing out loud, not because it was ridiculous, but rather because I had taught the very same advice in a budgeting and money management course my husband and I have taught over the years. She says, “Some people fix a stated sum to be appropriated to each different article and keep the money in separate purses.” Sounds remarkably like setting a budget for each category of spending and the setting aside that amount of money in separate envelopes, doesn’t it? I would never have guessed that bit of advice had been penned at least 200 years ago.

It just goes to show that there really is nothing new under the sun!

For anyone interested, replica editions of Mrs. Rundell’s book have been published and the original itself is available free online.

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 Maria Grace is the author of Darcy's Decision,  The Future Mrs. Darcy, All the Appearance of Goodness, and Twelfth Night at Longbourn, Remember the Past, and Mistaking Her Character.  Click here to find her books on Amazon. For more on her writing and other Random Bits of Fascination, visit her website. You can also like her on Facebook, follow on Twitter or email her.