Pan Kail

Ingredients

• 1 oz. barley
• 1/2 turnip
• 1 leek
• 1/4 small cabbage
• 1/2 carrot
• 1/4 oz. dripping
• 3 pints water
• 1/4 teaspoonful salt
• 1/4 teaspoonful pepper
• 2 teaspoonfuls sugar

Method

1. 1

   Cleanse the vegetables.

2. 2

   Wash the barley in several waters and soak it for two hours.

3. 3

   Put it into 3 pints of cold water with the dripping, pepper, and salt.

4. 4

   While this is coming to the boil, chop the cabbage and leek together, pour boiling water over them, cover, and let stand for ten minutes.

5. 5

   Pour away this water, chop the turnip and half of the carrot.

6. 6

   When the water with the barley boils, skim it carefully, add all the chopped vegetables, and bring to a boil.

7. 7

   Let it boil slowly for about two hours, adding grated carrot and sugar when half cooked.

8. 8

   If too thick, add boiling water.

Nutrition per serving

As published

This recipe was extracted from The school cookery book (1881), page 20. The excerpt below is the record exactly as published.

Pan Kail. — Required : i oz. barley; % turnip; i leek; J4 small cabbage; J/z carrot; ^4 oz. dripping, 3 pints water; >4 teaspoonful salt; % teaspoo ul pepper ; 2 teaspoonfuls sugar

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