Barley Potage
From The closet of Sir Kenelm Digby Knight opened, 1910
Presented as published in 1910. 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 closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 83. The excerpt below is the record exactly as published.
BARLEY POTAGE Take half a pound of French-barley, and wash it in three or four hot-waters ; then tye it up in a course linnen-cloth and strike it five or six blows against the table ; for this will make it very tender. Put it into such a pot full of meat and water, as is said in the ordinary potage, after it is skimmed ; and season this with Salt, Spice, Marjoram and Thyme, as you did the other. An hour before you take it from the fire, put into it a pound of the best Raisins of the Sun
Cook this with the app: pantry check, scaling, and the assistant.