Here is the recipe:
159. INGREDIENTS - 7 oz. of carrot, 10 oz. of parsnip, 10 oz. of potato, cut into thin slices; 1–1/4 oz. of butter, 5 teaspoonfuls of flour, a teaspoonful of made mustard, salt and pepper to taste, the yolks of 2 eggs, rather more than 2 quarts of water.
Mode.—Boil the vegetables in the water 2–1/2 hours; stir them often, and if the water boils away too quickly, add more, as there should be 2 quarts of soup when done. Mix up in a basin the butter and flour, mustard, salt, and pepper, with a teacupful of cold water; stir in the soup, and boil 10 minutes. Have ready the yolks of the eggs in the tureen; pour on, stir well, and serve.
Time.—3 hours. Average cost, 4d. per quart.
Seasonable in winter.
The result? A good amount of somewhat bland soup. I have been trying to look up whether or not all Victorian recipes are bland to taste. I went at it without stock trying to be accurate but afterwards gave in an added a generous dripping of Worcestershire sauce (most def. the easiest to spell and pronounce of all the sauces). Better. There are loads of leftovers and I am hoping to boil it down more to add more flavour. I think the butter and mustard added a bit but of course, meat probably would have kicked it even more.
Mostly, I was proud of myself for creating a big pot of edible soup substance, when it has been known through many parts in America and the UK that I am a deplorable cook and an unskilled novice baker. Though I do make a mean salad.
Today: woke up at quarter till 11. An improvement on yesterday, I must say. I am trying to do it naturally to get in the swing of things. Not sure about the average Victorian's use of the alarm clock. I found on Richard York's website a description of the alarm clock from a Victorian magazine of the time.
So alarm clocks were used in the day, but found lacking (this particular article goes on to describe a new, Rube Goldberg-esque alarm clock which drops books on a sleeper's toes). I will give it another week or so and see when I rise.