Recipe: Lentil Broth

  •  ½ pint soaked lentils.
  •  1 tablespoon pearl barley.
  •  1 quart water.
  •  1 ounce butter.
  •  1 shalot sliced.
  •  1 flat teaspoon salt.
  •  3 peppercorns.

3 allspice, and a small strip of lemon peel, tied in muslin.
Place altogether in a Saucepan with the exception of the salt, which should be added later, and boil gently for two hours, removing the scum as it rises. Strain and serve with sippets of freshly-made toast.

Note.—The above will be found a very excellent substitute for MUTTON BROTH, being very nourishing, and tasty; when liked a turnip maybe added, and will give additional flavour. The lentils and barley, which have been strained, may be used in many ways.

New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)

Recipe: Plum Broth

Boil one quart of any kind of red plums in three pints of water with a piece of cinnamon and four ounces of brown sugar until the plums are entirely dissolved; then rub the whole through a sieve or colander, and give it to the children to eat with bread.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss