Lesson 4: What Famine?
Dr. Soyer
However , in a massive Public Relations exercise of the time, the British Government invited Alexis Soyer , a French chef in the Reform Club in London , to come to Ireland to prepare ‘soup’ for the starving Irish. Soyer was perhaps the most famous chef in Europe at the time and claimed that a meal of his soup, once a day, together with a biscuit , was sufficient to sustain the strength of a strong and healthy man . The added advantage from the Government’s point of view , was that with his recipe ,this concoction could produce 100 gallons for under £1 and that included materials and fuel costs.
Soyer came to Ireland and his new model kitchen was erected near the main entrance to Phoenix Park on April 5th 1847. With a door at either end , the building held a 300 gallon soup boiler in its centre with tables and benches set around. There was seating for 100 with bowls set into the tables and spoons which were attached to the table to prevent pilfering.
‘ A bell rang , they( a hundred paupers) were let in , drank their soup , received a portion of bread , and left by the other door. The bowls and spoons were rinsed , the bell rang again, and another hundred were admitted.’ (10)
5000 rations had been considered a daily maximum but in fact 8,750 rations were served daily. Mr. Soyer had allowed himself 6 minutes per feeding cycle, so he could feed a thousand per hour. On April 5th , the Dublin Evening Packet described it as ‘ a gala day’- ‘there were Earls and Countesses , and Lords and Generals , and Colonels and Commissioners, and clergymen and doctors,’ who all paid five shillings to the Lord Mayor’s Charity. One headline read , ‘Five shillings each ! When the animals in the Zoological Gardens can be inspected at feeding time for sixpence!’ (11)
Monsieur Soyer’s kitchen was bought by the Government and passed on to the Relief Committee of South Dublin Union. Monsieur Soyer’s reputation was lambasted by all of the Medical authorities including the Lancet and Queen Victoria’s private physician.
‘A soft , semi-liquid diet was only good for children , or for adults recovering from illness. It was no good for a working labourer , who needed solid food which could be digested slowly.’ (12)
