Egg Barley Soup (German)
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost: 6d per quart.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 486. The excerpt below is the record exactly as published.
Egg Barley Soup (German).— To the weU-beaten yolks of two eggs, and the whites of one, add as much floxir as will make a stiff hard ball
Cook this with the app: pantry check, scaling, and the assistant.