Barley Soup (Potage d’Orge)
From Cookery for every household, 1914
Serves 6
If the stock used is not well flavoured, a few small pieces of vegetable may be added to the soup and strained out when sieving. If preferred, the barley may be served whole in the soup, and the sieving dispensed with.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 93. The excerpt below is the record exactly as published.
Barley Soup (Potage d’Orge) 3 pts. of stock made ^tea-cupful pearl barley, from shin of beef or Seasoning
Cook this with the app: pantry check, scaling, and the assistant.