Barley Cream Soup

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

1. 1

   Boil barley in water, then simmer for an hour.

2. 2

   Add white stock and boil for another hour.

3. 3

   Sieve, boil again, then add sugar and Nudeln paste.

4. 4

   Mix egg yolks with Parmesan and cream, thicken the soup with this without boiling.

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

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