Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Barley Soup
From Vegetarian cookery, 1891
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- Three ounces of barley
- an ounce and a half of stale bread crumbs
- an ounce and a half of butter
- quarter of an ounce of chopped parsley
- quarter of an ounce of salt
Method
Wash and steep the barley for twelve hours in half a pint of water with a piece of carbonate of soda; pour off the water not absorbed; add the bread crumbs, three quarts of boiling water, and the salt; boil slowly in a covered pan for four or five hours; add the parsley, butter, and white pepper about half an hour before serving.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 35. The excerpt below is the record exactly as published.
Barley Soup. Three ounces of barley, an ounce and a half of stale bread crumbs, an ounce and a half of butter, quarter of an ounce of chopped parsley, and quarter of an ounce of salt
Cook this with the app: pantry check, scaling, and the assistant.