Barley Soup
From Wholesome cookery, 1887
Must be quite smooth.
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 7. The excerpt below is the record exactly as published.
Barley Soup. Half an ounce of butter, 1 dessert-spoonful of pre- pared barley blended together; add 1 pint of white stock or milk, fiavour with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.