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Pearl Barley Soupe Maigre
From Cookery and housekeeping, 1882
Serves 4
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 42. The excerpt below is the record exactly as published.
Pearl Barley Soupe Maigre. For four persons. Take \ lb. of pearl barley ; boil it for 5 hours in 2 quarts of water, which must reduce to i quart. Pass through a tamis ; season with salt and pepper, and stir in ijozs. of fresh butter, or, if preferred, some cream, or a gill of milk
Cook this with the app: pantry check, scaling, and the assistant.