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Emily Netuzed recipe book, August 1874
Page 121
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Soup Kitchen (Leicester Sqre) the main point is to [sell?] the soup at [?] 1 per [packet?] receiving the money as the soup is handed to the people. A large copper is required [?] certain [?] of Kitchen [Apparatus?]. [They??] are allowed to eat the Soup on the premises a few [?] 2 Bowls [L?] 1 Iron Spoon will be enough with Pepper & Salt The following recipe is copied from the Leicester Sqre Soup Kitchen. Head or Leg of Beefe 1 (lot I think Stickings are good too/. The Head is cheapest. Onions, 1/2 Bushel. Split Lentils or Peas 3/4 Bushel. 1 Pail full flour. 1 ditto Rice. [Carrots 4??] [This is [?] & this will make 100 Gallons of Soup. The Soup should be distributed every day or every other day according to weather at 12 to 2. [?]. If eaten on the spot
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Soup Kitchen (Leicester Sqre) the main point is to [sell?] the soup at [?] 1 per [packet?] receiving the money as the soup is handed to the people. A large copper is required [?] certain [?] of Kitchen [Apparatus?]. [They??] are allowed to eat the Soup on the premises a few [?] 2 Bowls [L?] 1 Iron Spoon will be enough with Pepper & Salt The following recipe is copied from the Leicester Sqre Soup Kitchen. Head or Leg of Beefe 1 (lot I think Stickings are good too/. The Head is cheapest. Onions, 1/2 Bushel. Split Lentils or Peas 3/4 Bushel. 1 Pail full flour. 1 ditto Rice. [Carrots 4??] [This is [?] & this will make 100 Gallons of Soup. The Soup should be distributed every day or every other day according to weather at 12 to 2. [?]. If eaten on the spot
Szathmary Culinary Manuscripts and Cookbooks
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