vegetarianvegandairy-freenut-free
Consommé with Barley
From Miss Parloa's kitchen companion, 1887
Serves 8
Presented as published in 1887. 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 tablespoonfuls of pearl barley
- two quarts of the clear soup
- a heaping teaspoonful of salt
- three pints of cold water
Method
Wash the barley like rice.
Cook gently with cold water for five hours, adding salt after four hours.
Strain, rinse with cold water, and treat as rice.
Nutrition per serving
109Calories
2 gProtein
25 gCarbs
1 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 56. The excerpt below is the record exactly as published.
Consomme with Barley. With two quarts of the clear soup use two table-spoon- fuls of pearl barley. Wash it in the same way rice is washed, and put it on the stove with three pints of cold water. Cook gently for five hours, adding a heaping tea- spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.