Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Barley Soup
From The household cook book, 1902
Serves 7
A modern interpretation · AI-generated from the original record
Ingredients
- 10 tablespoons of pearled barley
- a quart of rich, sweet milk
- the yolks of 10 eggs
- salt and pepper to taste
Method
Scald barley, drain, cover with boiling water, and boil for 8 hours.
Add scalded milk to barley, beat yolks, pour over soup, and serve.
Nutrition per serving
612Calories
22 gProtein
90 gCarbs
19 gFat
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 21. The excerpt below is the record exactly as published.
BARLEY SOUP. — Scald 10 tablespoons of pearled barley; drain, cover with fresh boiling water, and boil 8 hours. Scald a quart of rich, sweet milk and add to the barley when done. Season with salt and pepper to taste. Beat the yolks of 10 eggs
Cook this with the app: pantry check, scaling, and the assistant.