Scotch Broth from the Glasgow Cookery Book
This classic Scotch broth recipe is from the Glasgow Cookery Book, first published in 1910. Known as ‘The Purple Book,’ it was a go-to for women learning domestic skills at The Glasgow and West of Scotland College of Domestic Science. Enjoy a taste of tradition with this timeless recipe.
Recipe from the Glasgow Cookery Book | Words by Devon McCole | Images by Iain McLellan
This recipe for a classic Scotch broth is taken from the national bestselling Glasgow Cookery Book, nicknamed ‘The Purple Book’ which was first published in 1910. The book was often considered the cookbook for women in its day.
It began life as the textbook of The Glasgow and West of Scotland College of Domestic Science and was put together by staff to document the recipes taught in class. The college was founded in 1908, during a time when there was a growing recognition of the importance of domestic science in improving the health and well-being of families.The institution aimed to equip women with practical skills like cooking, nutrition and general household management, which were seen as essential by the modern homemaker.
The influence of the College of Domestic Science reached far beyond its immediate environment, with many graduates going on to become public figures in education, public health and social work. The college's curriculum was innovative for its time, combining theoretical knowledge with practical training. It covered a wide range of subjects, including nutrition, dietetics, laundry work, and child care, demonstrating a holistic approach to domestic education.
The college, nicknamed ‘The Dough School’ by students and locals, got its tongue-in-cheek name from the college approved abbreviation of ‘Do. school’ (Do. being an abbreviation of Domestic). Not everyone was a fan of the pun though.
Mr Osbourne Hattrick, Chairman of the Board of Governors, made an impassioned plea to change the “time-honoured” nickname in 1943. In The Bulletin, a Glasgow newspaper of the time, it was reported: “A wave of giggles ran round the listening girls as he [Mr Osbourne Hattrik] remonstrated on the lack of dignity of the title”.
Ingredients
250g of mutton (or lamb)
250g of beef
50g of barley
2 liters of water
25g peas
2 carrots
100g of turnip
1 small parsnip
1 onion or leek
A small piece of cabbage
Chopped parsley (to your taste)
Salt and pepper (to your taste)
Directions
Scald barley by submerging in boiled water for a minute or two, then drain to stop the cooking process. After that, put it in a pan with meat, peas and water.
Bring to the boil and simmer for 1–1hr30m.
Add diced vegetables except cabbage, leek and parsley.
Season and cook slowly for 30 minutes, or until vegetables are tender.
Add cabbage and green leek, shredded. Boil for 10 minutes, check for seasoning, add parsley and serve.
Note: If liked, after cooking, any meat may be removed from the bone, cut finely, and returned to the broth.