Esmeralda Soup

Ingredients

• a teacupful of barley
• one of whole groats
• three pints of water
• a teacupful of Patna rice
• white stock sufficient to make the necessary quantity
• the whisked yolks of two or three eggs

Method

1. 1

   Combine barley and groats in water, boil, and simmer for 2.5 hours.

2. 2

   Add rice and cook until soft.

3. 3

   Pass through a tammy sieve, add white stock to desired quantity, season, and stir in egg yolks off the heat.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 62. The excerpt below is the record exactly as published.

Esmeralda Soup. — Take a teacupful of barley, and one of whole groats, and put them into three pints of water ; and after bringing to the boil, let all simmer slowly for two hours and a half. Then add a teacupful of Patna rice, and let all cook till the grains are soft. Hub all through a tammy sieve, and after add to it white stock sufficient to make the necessary quantity. Season to taste ; and when taken from the fire, stir in the whisked yolks of two or three eggs

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