Plain Barley Gruel
From The art of German cooking and baking, 1922
Serves 1
Presented as published in 1922. 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 The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 180. The excerpt below is the record exactly as published.
PLAIN BARLEY GRUEL. Ingredients for 1 pint. Preparation and ingredients same as in No. 15, but instead of rice use pearl barley. No. 17— CHICKEN PUREE SOUP. Ingredients for 1 pint. Chicken bouillon according to' % lb. of stewed breast of chicken No. 6 1 tsp. of cream % cup of roll crumbs Preparation: Boil the roll crumbs in the bouillon for 10 minutes; chop the breast of chicken very fine, rub through a sieve and add 1/4 cup of soup into which 1 tablespoonful of cream has been stirred, stir into the soup and let it come to a boil ; serve immediately. No. 18— VEAL PUREE SOUP. Ingredients for 1 pint. Ingredients and preparation the same as in No. 17, but in- stead of the meat of a chicken and chicken bouillon take veal, and bouillon according to No. 1
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