Rumford's soup contained equal parts of pearl barley or barley meal and dried peas,[3][9][10] vegetables,[10] four parts potato, salt according to need, and sour beer,[5][10] slowly boiled until thick. The use of potatoes came into use in later versions of the soup.[6] 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."[9][11] One account describes the soup as being poured atop the bread just prior to serving.[6] 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."[6] Some versions were composed of cereals, minor amounts of meat and other ingredients.[1] Not noted as particularly tasty, it is palatable with long, slow cooking.