Lentil, Pea, Barley, and Rice Soup

Name: Lentil, Pea, Barley, and Rice Soup
Yield: 8 servings
Ingredients: 1 teacup of Lentils; 1 teacup of Split Peas; 1 teacup of Barley; 1 teacup of Rice; 4 quarts stock or water; 1 oz. of dripping; a carrot, grated; and turnip, grated; 1 Spanish onion, minced finely

From Tried favourites cookery book, 1909

Serves 8

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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 18. The excerpt below is the record exactly as published.

Lentil, Pea, Barley, and Rice Soup. 1 teacup each of Lentils, Split Peas, Barley, and Rice. 4 quarts stock or water, and 1 oz. of dripping, a carrot and turnip, grated, and 1 Spanish onion, minced finely. Boil 3 hours. Lentil and Rice Soup (very nourishing:). 2 teacup of Lentils, J teacup Bice, 2 quarts Water, 2 Onions, chopped fine, 1 Carrot grated

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