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Barley and Tomato Soup
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 106. The excerpt below is the record exactly as published.
BARLEY AND TOMATO SOUP.— Cook 1 can of tomatoes, 1 chopped Spanish onion together for 15 minutes, then rub through a wire sieve; add 3 tablespoons of pearl barley, 1 tablespoon of butter, some pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.