Barley Soup

Ingredients

• 1 quart stock
• 1 teaspoon salt
• 2 tablespoons barley
• 1 quart water
• 1/8 saltspoon pepper

Method

1. 1

   Wash the barley and soak it in a quart of water; cook in the same water until tender; drain and add with the seasoning to the boiling stock.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 17. The excerpt below is the record exactly as published.

BARLEY SOUP 1 quart stock 1 teaspoon salt 2 tablespoons barley 1 quart water V^ saltspoon pepper Wash the barley and soak it in a quart of water; cook in the same water until tender; drain and add with the seasoning to the boiling stock. Rice, tapioca or sago may be substituted for the barley. VERMICELLI SOUP % cup vermicelli I teaspoon Worcestershire sauce 1 quart stock y^ teaspoon salt % saltspoon pepper Cook the vermicelli about ten minutes in boiling salted water; drain and add to the boiling stock, together with the seasoning. Macaroni may be substituted for the vermicelli if desired; but it will have to cook longer — about half an hour. 38 Planned for a O/^TTTIO Family of Four OKJUirO NOODLE SOUP 1 quart stock 1/2 teaspoon salt Noodles Y2 saltspoon pepper Bring the stock to a boil; add the noodles and seasoning; let both boil together for about five minutes, and serve. The noodles may be made according to the following directions : 1 egg 1/2 teaspoon salt SufiScient flour to make stifi dough Beat the egg; add the salt; then the flour, suflScient to make a very stiff dough. Knead; toss on a sHghtly floured board, and roU as thin as possible. Cover with a towel and set aside until the surface is dry; then roll like a jelly roll and cut off thin slices. Dry, and when needed cook twenty minutes in boiling salted water. Drain and add to soup. BLACK-BEAN SOUP 1 pint pink kidney beans 1 Bermuda onion, chopped 1 quart liquid 1 button garlic J^ cup butter, oil or beef fat 1 tomato, sliced Soak the beans over night and boil them until tender ; mash with potato masher and return to the water in which they were cooked, of which there should be about a quart. B,un this puree through a sieve to free it from hulls. Fry the onion and garlic in the fat until brown; adding the tomato. When well cooked strain through a colander; add to the puree; let simmer for ten minutes, and serve. TOMATO SOUP 1 piut stewed or canned tomatoes 1 bay leaf 1 pint water or stock 1 tablespoon butter 1 small onion 1 tablespoon flour Salt and pepper Put the tomatoes over the fire with the water, onion and bay leaf; cook slowly for one half hour; strain through a fine sieve; wash the saucepan; return the tomatoes to it and put again over the fire. Add the butter and flour well rubbed together; stir until smooth; season to taste and serve with Croutons. SOUPS Planned for A Family of Four VEGETABLE SOUP No. 1 lYz ounces butter 1 cup beans or split peas 1 small onion 2 quarts water ' '2 carrot Pinch of mace Vz stalk celety I dozen allspice Salt and pepper Put the butter in a large kettle over a slow fire. While it is melting slice the onion, cut the" carrot and celery into small pieces, and put them in the butter, covering them closely until they are sUghtly browned. Have ready the beans or peas which have been soaked in cold water all night, and bring them to a boil in a quart of water. When the vegetables are browned pour the boiling peas over them; add another quart of water; bring all to a boil; skim well and add the seasoning. Cover the kettle and let it simmer for three hours. Then strain the vegetables and press them through a colander. Return all to the kettle; bring to a boil and serve. VEGETABLE SOUP No. 2 V2 cup chopped Gnion 1 tablespoon chopped pepper 1 tablespoon butter or drippings iVi teaspoons salt IV2 quarts water 1 saltspoon pepper

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