This recipe was used in Bronglais, Aberystwyth Workhouse in 1884. The quantities are enormous so I scaled them down to make soup for one or two. The recipe is in pounds and ounces but converting the quantities to grams is a great maths exercise.
I used beef (stewing steak), green split peas and a tiny quantity of onion, carrot and turnip. I omitted the bones (they would have been used to add flavour and removed before serving). I used a pinch of dried mixed herbs, some salt and pepper, and a part of a beef stock cube instead of the ‘meat liquor’ (which would probably have been made from beef).
I cut the beef into tiny pieces, and the vegetables. I then added the meat liquor, the split peas and the oatmeal, the dried herbs and some pepper and salt. And then I simmered it on the stove for ages. In the end I left in on ‘low’ in the slow cooker overnight . Rather to my surprise it has a nice taste, but is a rather unappealing colour.
Here is a short film featuring the soup, other workhouse food, and the County Archivist.