Barley Soup

Ingredients

• i^ pint pearl barley
• 1 qt. white stock
• the yolk of 1 egg
• 1 gill cream
• 3^ pat fresh butter
• bread

Method

1. 1

   Boil half a pint of pearl barley in a quart of white stock until reduced to a pulp, pass through a hair sieve, and add enough well-flavored white stock to achieve a cream-like consistency.

2. 2

   Put the soup on the fire, and when it boils, stir in the beaten yolk with a gill of cream off the fire.

3. 3

   Add half a pat of fresh butter and serve with small dice of bread fried in butter.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 9. The excerpt below is the record exactly as published.

Barley Soup— i^ pint pearl barley, 1 qt. white stock, the yolk of 1 egg, 1 gill cream, 3^ pat fresh butter, bread

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