Barley Soup, Cream of

Name: Barley Soup, Cream of
Yield: 4 servings
Ingredients: three pints of white stock; an onion, sliced; a little cinnamon and mace; one teacupful of barley; one pint of boiling milk; half a pint of cream; the yolks of two eggs

From Harper's cook book encyclopædia, 1902

Serves 4

Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 402. The excerpt below is the record exactly as published.

Barley Soup, Cream of. — Three pints of white stock, an onion, sliced, a little cinnamon and mace, and one teacupful of barley. Allow these to cook very slowly four hours, then rub through a sieve and add one pint of boiling milk and half a pint of cream. Season with salt and cay- enne pepper. The yolks of two eggs

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