Barley prepared for Fine Soups
From European and American cuisine, 1914
Serves 4
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 37. The excerpt below is the record exactly as published.
Barley prepared for Fine Soups.— Soak fine barley for y, hour in cold water ; then place it with cold water over the fire, boil 15 minutes ; throw it into a sieve, and pour cold water over it; boil in bouillon until done
Cook this with the app: pantry check, scaling, and the assistant.