Autumn Beef Soup From 1723

A wonderful soup from an early 18th-century English cookbook. Many times meals in the time period are all about what is available in the market at a particular season. This beef, root vegetable and herb soup will make anyone a tasty meal.

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[ImmortalLemon]

Man, I don’t know how to explain it but this channel has not only kept its same cozy charm, but somehow I still notice growth in John as a video host and in demeanor as a person and it’s like keeping the same type of relationship with an old friend who goes way back

[nbethet]

a creamy and chunky soup with beef, bacon and root veggies. looks amazing.

[workingdee]

Now I want a beef soup!! Might as well be from 1723.

[GoodLordMeBored]

I think this entire channel is soup herb. Truly.

[pek]

I can only imagine how good this must have been in the 1700s. Thats a thick, filling soup. It's Spring here but Id have a bowl of that right now. Thanks Jon.

[garygesinski]

I like the fact they use root vegetables other then carrots and potatoes ! I use a lot of turnips, parsnips and even parsley root, in my stews and soups, takes them to a different level and very healthy too!

[LoganCarmichael]

I watched this at 3pm today. Ended up scrounging-up what I had in the freezer and pantry to make soup for supper as soon as it was done. Not 18th century and not in the same vein—but it inspired me, no less! But this particular recipe is one I’d love to try (with planning, of course).

[nathanielreichert]

My grandpa makes soup with giant chunks of potato and beef and cabbage and all that jazz. It just melts in your mouth, and it’s piping hot. I miss it so much. This looks similar to it. Thank you for the references and recipe!! 😊

[Sel-Shackfield]

I think I appreciate most, your ability to translate 18th century jargon, into the modern lingo. Thanks for the edification!

[Beryllahawk]

I clicked this immediately seeing turnips and parsnips in there - I absolutely LOVE those even if the rest of my family gets real tired of them between autumn and spring, ha!
This is a fabulous recipe and really I feel like despite how complicated it might seem, it's extremely practical. Use up the inexpensive "left over" cuts, especially if this is getting made in the earlier autumn when various animals are slaughtered - you HAVE to use some of those parts very quickly and soup is one of the very best ways to get the most out of animal bones, after all. And the vegetables that are so abundant in autumn are an obvious and wonderful choice.
What I love most about this though? It's endlessly adaptable even to modern day materials and needs. Something like this soup is a food that even my husband can still eat (he is on dialysis and there is no diet as crazy restrictive as his, at least it seems that way). The ingredients are still cheap enough, too, that even using just a pound or two of those "off cuts" will create literal gallons of soup. I've taken a package of pork neck bones, and a bunch of vegetables (cabbage, onion, parsnip, turnip, carrot, celery) and a big handful of herb blend like Mrs Dash or whatever, and made SO MUCH SOUP that I had to freeze more than half of the batch and then ended up giving away soup all winter, one quart bag at a time, ha! But it was delicious, and every time we reheated it we just added whatever leftover meat we had on hand: the pork bones gave it lots of body but not actually much pork flavor so the soup worked with any meat at all.
I feel like this is the real farm life kind of soup, where you use everything you can and make it wonderful.

[ElijsDima]

A pottage with more water is a soup, a pottage cooked longer is a stew, and a pottage cooked in dough is a pie.

[Sppks]

It reminds me traditional Polish soup called Krupnik, it’s meat broth with root vegetables and barley groats. My mom made this very often and it’s so delicious.

[stevenothanks]

jeez - people wanted MORE soup? I can't blame them; soup is amazing - especially in Fall/Winter.

[missp]

Hello from Texas! I love soups, and nothing like hot lemon tea, and watching Townsends giving me a new recipe to try.

[GaryLiseo]

One thing I love about soup is how versatile it is to make. You can follow a recipe or throw everything but the kitchen sink in and it will almost always turn out well (in my opinion).
With the temperatures cooling the time for soup is coming near and I'm hoping to try some new recipes this season

[susanmaxwell]

I come from the North West of the UK. You can tell the start of winter when the market starts selling bags of pot herbs which they did at the start of October. Theses are chopped carrots, cabbage, celery, swede and the option of marrowfat peas and/or thyme.

[jaydoggy]

7:31 in another cookbook I owned, it also includes an old recipe for a "white" soup that is beef-based, and it explained that "white" referred to the fact that nothing is seared in the pot beforehand - that the meat is put in water while raw and brought up to a boil, and that there's no premade broth.

[nickinthefield]

Hi from Gloucestershire, uk. I just want to say that I love your channel so much. I have a rather debilitating illness and your videos always cheer me up. I have been following you guys for years and don’t comment often, so just wanted to say thank you. ❤

[Jen-CelticWarrior]

I love soups with “substance.” Watery or broth-y soups have their place, but give me a soup chock-full of goodies any ol’ time. This looks like s soup with substance, so I must try it! A great way to use up some stale, homemade bread as well.

[peerpede-p.]

I've been cooking beef Soup since 11 o clock this day, starting with a marrow-bone, then the meet, later I put on my greens and roots and the chopped meat...