Pectoral Broth

Ingredients

• an old fowl
• two quarts of water
• two cups of barley
• three onions
• a carrot
• a small bunch of thyme
• parsley
• a small handful of marshmallow root
• the yolk of one egg
• a tablespoonful of brandy

Method

1. 1

   Cut fowl into joints, add to water with barley, onions, carrot, thyme, parsley, and marshmallow root.

2. 2

   Simmer for three hours, strain, press barley through a sieve, season, and add egg yolk and brandy.

3. 3

   Reduce to about a quart.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 24. The excerpt below is the record exactly as published.

Pectoral Broth. This is a convent soup greatly in repute with invalid nuns. Cut an old fowl into joints and put them, together with the heart, gizzard, and liver, into two quarts of water, to which add two cups of barley, three onions, a carrot, a small bunch of thyme, parsley, and marjoram, and — if obtainable — a small handful of marshmallow root. Let the whole simmer gently for three hours, after which strain the broth and press the barley through a sieve. Add pepper and salt to taste, the yolk of one egg, and a tablespoonful of brandy

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