dairy-freenut-free
Barley Soup
From The century cook book, 1894
Serves 4
Presented as published in 1894. 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
- two quarts of stock
- one pound of lean beef
- one teacupful of pearl barley
- season with pepper
- and salt
- a little chopped parsley
Method
Add beef and barley to stock, boil slowly until barley is done, season, and add parsley.
Nutrition per serving
518Calories
41 gProtein
56 gCarbs
14 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 9. The excerpt below is the record exactly as published.
Barley Soup. Take two quarts of stock, and add to it one pound of lean beef, chopped fine, one teacupful of pearl barley; boil slowly to avoid scorching, cook until the barley is thoroughly done, season with pepper and salt. A little choped parsley
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