Barleybon

Ingredients

• one-half cupful pearl barley
• two quarts water
• two sticks celery
• one tablespoonful olive oil
• one whole onion
• one cupful strained tomato juice
• one tablespoonful nut butter
• one tablespoonful flour
• one tablespoonful oil
• two cupfuls water
• one teaspoonful salt

Method

1. 1

   Put barley in water; add celery and oil; boil for three hours.

2. 2

   Add onion, tomato juice, and nut butter; continue boiling for forty-five minutes.

3. 3

   Brown flour in oil, add water and salt, pour into soup and boil for a few minutes.

4. 4

   Remove onion and celery before serving.

Nutrition per serving

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 60. The excerpt below is the record exactly as published.

BARLEYBON. Put one-half cupful pearl barley in two quarts water ; add two sticks celery and one tablespoonful olive oil ; boil three hours over slow fire. Then add one whole onion, one cup- ful strained tomato juice, and one tablespoonful nut butter. Continue boiling for forty-five minutes. Brown in a frying pan one tablespoonful flour mixed with one tablespoonful oil ; add two cupfuls water, one teaspoonful salt

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