Barley Cream Soup

Ingredients

• One quart of Milk
• Two ounces of Butter or Albene
• One gill of Cream
• Two ounces of Pearl Barley
• Two Onions
• One Carrot
• three Turnips
• four Peppercorns
• two Bay leaves

Method

1. 1

   Prepare the vegetables and fry them in the butter for ten minutes, then add them to the milk with the bay leaves and peppercorns, sprinkle in the barley, and let it cook slowly for four hours in a double saucepan, removing any scum that rises; pass through a fine sieve (do not press it), return to the saucepan, and add the cream, and simmer for a few minutes; serve with sippets.

2. 2

   Add a little more milk if too thick.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 10. The excerpt below is the record exactly as published.

Barley Cream Soup. Ingredients. One quart of Milk. Two ounces of Butter or Albene. One gill of Cream. Two ounces of Pearl Barley. Two Onions. One Carrot, three Turnips, four Peppercorns, two Bay leaves

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