Cream of Barley
From The Dudley book of cookery and household recipes, 1909
Serve with cooked French barley.
Presented as published in 1909. 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 The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 7. The excerpt below is the record exactly as published.
CREAM OF BARLEY X)LACE one quart of light veal and chicken stock on the fire to boil. Mix up two tablespoonsful of cream of barley with a little new milk, add this to the boiling soup, stirring it in whilst it boils, for a few minutes, then add one gill of thick cream, and strain. Serve with some French barley
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