Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Beef Soup with Barley
From The Pattern cook-book, 1890
Serves 4
This soup is very frequently made and is cost-effective.
A modern interpretation · AI-generated from the original record
Ingredients
- Two pounds of round of beef
- Two quarts of water
- One onion
- One slice of carrot
- One stalk of celery
- One bay-leaf
- Two cloves
- One third of a cupful of pearl barley
- One table spoonful of butter
- One table-spoonful of flour
- Salt and pepper to taste
- Salt and pepper to taste
Method
Combine all ingredients in a pot, bring to a boil, then reduce heat and simmer until the beef is tender and the barley is cooked.
Adjust seasoning to taste before serving.
Nutrition per serving
433Calories
70 gProtein
21 gCarbs
11 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 33. The excerpt below is the record exactly as published.
EEF SOUP, WITH BARLEY. This soup is very frequently made, and as its cost is small, it will commend itself to those who have to con- sider any outlay, however small. Two pounds of round of beef. Two quarts of water. One onion. One slice of carrot. One stalk of celery. One bay-leaf. Two cloves. One third of a cupful of pearl barley, One table spoonful of butter. One table-spoonful of flour. Salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.