Barley Soup

Ingredients

• Three ounces of barley
• an ounce and a half of stale bread crumbs
• an ounce and a half of butter
• quarter of an ounce of chopped parsley
• quarter of an ounce of salt

Method

1. 1

   Wash and steep the barley for twelve hours in half a pint of water with a piece of carbonate of soda; pour off the water not absorbed; add the bread crumbs, three quarts of boiling water, and the salt; boil slowly in a covered pan for four or five hours; add the parsley, butter, and white pepper about half an hour before serving.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 35. The excerpt below is the record exactly as published.

Barley Soup. Three ounces of barley, an ounce and a half of stale bread crumbs, an ounce and a half of butter, quarter of an ounce of chopped parsley, and quarter of an ounce of salt

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