Rumford's soup contained equal parts of pearl barley or barley meal and dried peas, vegetables, four parts potato, salt according to need, and sour beer, slowly boiled until thick. The use of potatoes came into use in later versions of the soup. It was typically eaten with bread. It has been stated that Rumford's recipe called for the bread to be served uncooked, and "added just before serving the soup." One account describes the soup as being poured atop the bread just prior to serving. Rumford noted that the barley served to significantly thicken the soup and provide a richness to it, and he considered the cereal grain as "the rice of Great Britain." Some versions were composed of cereals, minor amounts of meat and other ingredients. Not noted as particularly tasty, it is palatable with long, slow cooking.
