nut-free
Barley Cream Soup
From The housewife's referee, 1898
Serves 6
Presented as published in 1898. 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
- Put half a pound of Robertson's pearl barley
- into a stewpan with a quart of water
- an ounce of butter
- salt and pepper to taste
- add three pints of clear white stock
- a quarter of a pound of Nudeln paste
- three yolks of eggs
- a couple of tablespoonfuls of Parmesan
- moistened with a gill of cream
Method
Boil barley in water, then simmer for an hour.
Add white stock and boil for another hour.
Sieve, boil again, then add sugar and Nudeln paste.
Mix egg yolks with Parmesan and cream, thicken the soup with this without boiling.
Nutrition per serving
281Calories
13 gProtein
30 gCarbs
16 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 59. The excerpt below is the record exactly as published.
Barley Cream Soup. — Put half a pound of Eobertson's pearl barley into a stewpan with a quart of water, an ounce of butter, salt and pepper to taste ; bring this to the boil, remove the pan to the side, and stir the barley well all the time. Then after it has simmered for an hour, add three pints of clear white stock, and let all boil for an hour at the side of the fire ; after passing through a sieve, let it boil up again ; add a little sugar and a quarter of a pound of Nudeln paste, which has been previously boiled and cut into inch pieces. Then add three yolks of eggs which have 88 THE housewife's EEFEREB been mixed with a couple of tablespoonfuls of Parmesan, and moistened with a gill of cream
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.