Pearl Barley Soup

Ingredients

• 4 quarts soup stock
• I quart milk
• 5 tablespoons barley
• I cupful minced vegetables
• I ounce butter
• Salt
• cayenne

Method

1. 1

   Boil any spare pieces of meat in 5 quarts of water for 2 hours.

2. 2

   Add a small turnip, onion, carrot, and stalk of celery.

3. 3

   Strain, skim, and add the milk.

4. 4

   Boil the barley separately.

5. 5

   Pour off the bluish barley water and put the barley in the soup.

6. 6

   Mince a few spoonfuls of different colored vegetables, add them to the soup, and boil half an hour.

7. 7

   Skim while boiling.

8. 8

   Season and add butter.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 193. The excerpt below is the record exactly as published.

Pearl barley soup (No. 628; 5 qts, 20 cents.) Roast beef (rib ends, i^ lbs, 15 cents.) Roast lamb (brisket, shoulder, left when ribs were taken for chops; 5 lbs, 50 cents.) Macaroni and cheese (without eggs or butter; No. 629; 9 cents.) Potatoes in cream sauce (5 cents.) Tomatoes (i can, 15 cents.) Corn li can, 15 cents.) Pumpkin pie (No. 630; without eggs or butter; 3 large; 24 cuts, 24 cents.) SAN FRANCISCO HOTEL GAZETTE'S 56 Plain boiled rice pudding (No. 631, without eggs; 3 pints, 14 cents; sauce 4 — 18 cents.) Coffee 10, tea 3, milk 4 qts, 12, cream I qt, 20, butter average 15, bread 6, cheese ^. Total, $242; 24 persons; 10 cents a plate. 628— Pearl Barley Soup. 4 quarts soup stock. I quart milk. 5 tablespoons barley. I cupful minced vegetables. I ounce butter. Salt ; cayenne

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