Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Cream of Barley Soup
From Tried favourites cookery book, 1909
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- 1 Teacupful Barley
- 1 oz. Butter
- 1 Onion
- ^ pint Milk
- a small bit of Mace
- 2 yolks of Eggs
- a small bit of Cinnamon
- 2 quarts White Stock
Method
Wash barley, and put it in a saucepan with the stock.
Add onion, mace, and cinnamon.
Simmer for 3 hours.
Strain, and rub through sieve.
Return the stock to saucepan to boil.
Add butter, heat yolks and milk together, and add soup to them gradually.
Remove the saucepan from the fire, and pour the warmed yolks among the soup.
Add seasoning, and serve.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 11. The excerpt below is the record exactly as published.
Cream of Barley Soup. 1 Tcacupful Barley, 1 oz. Butter, 1 Onion, ^ pint Milk, a small bit of Mace, 2 yolks of Eggs, a small bit of Cinnamon, 2 quarts White Stock
Cook this with the app: pantry check, scaling, and the assistant.