Cream of Barley Soup (Potage a la Creme d’Orge) a la Breta
From The Swedish, French, American cook book, 1918
Serves 8
Just before serving, add a little more cream.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 61. The excerpt below is the record exactly as published.
Cream of Barley Soup {Pot age a la Creme d’Orge ) a la Breta Take half cup of pearl barley; wash well in hot water and put on the stove with two quarts of white stock made from chicken, knuckle of veal, and remains of all different kinds of meats, highly flavored with vegetables. Let simmer for three hours. Take out a half cup of the barley; press the other through a sieve; add one quart more of the broth; let cook slowly from twenty to twenty-five minutes, removing all the scum. To each quart mix yolks of two eggs with a half cup of cream
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