Norfolk Puree

Ingredients

• 1/2 cupful barley, pearl
• 1 quart water
• 3 pints white stock
• 1/2 cupful cream
• 1 yolk of egg
• 2 tablespoonfuls Crisco
• Salt, pepper, and paprika to taste
• Diced toast or fried bread
• 4 tablespoonfuls cooked carrot balls
• 4 tablespoonfuls cooked peas

Method

1. 1

   Put barley into saucepan of cold water, bring to boil, let boil five minutes, then drain off water.

2. 2

   Now put barley into saucepan with Crisco and water, let these boil gently until barley is tender, drain, and rub through sieve.

3. 3

   Add stock to this puree and let simmer ten minutes.

4. 4

   Beat yolk of egg with cream and when soup has cooled slightly, strain them in.

5. 5

   Stir soup over fire a few minutes to reheat; but be careful that it does not boil, or it will curdle.

6. 6

   Season carefully, add carrot balls and peas, which should first be heated in a little stock or water.

7. 7

   Serve with dice of toast or fried bread.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 25. The excerpt below is the record exactly as published.

Norfolk Puree ¥% cupful barley, pearl 4 tablespoonfuls cooked carrot 1 quart water balls , 3 pints white stock 4 tablespoonfuls cooked peas ¥% cupful cream Salt, pepper, and paprika to 1 yolk of egg taste 2 tablespoonfuls Crisco Diced toast or fried bread

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