FoodNet

Norfolk Puree

From A calendar of dinners, with 615 recipes, 1913

Serves 6

This is a particularly nourishing soup.

Presented as published in 1913. 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

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

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

  3. Add stock to this puree and let simmer ten minutes.

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

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

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

  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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