Barley Broth

Ingredients

• 1/2 lb. mixed vegetables
• 1 oz. fat
• 8 pints water
• 2 oz. pearl barley
• 4 oz. barley flour or potato flour
• 1 gill milk
• a little coarsely chopped parsley

Method

1. 1

   Cut the vegetables into small dice and sweat in the fat until they begin to colour.

2. 2

   Add a pinch of salt and sugar.

3. 3

   Cover with water.

4. 4

   Wash the barley and add to the liquor, season to taste, and cook for 1 hour.

5. 5

   Thicken with the barley flour or potato flour mixed smooth in the milk.

6. 6

   Finish with coarsely chopped parsley.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 11. The excerpt below is the record exactly as published.

Barley Broth Materials—} lb. mixed vegetables, 1 oz. fat, 8 pints water, 2 oz. pearl barley, 4 oz. barley flour or potato flour, 1 gill milk, a little coarsely chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.