Plain Barley Soup
From The spirit of cookery, 1895
Proportions are the same as in plain rice soup.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 113. The excerpt below is the record exactly as published.
Plain Barley Soup. — Blanch J lb. of barley and boil it in two quarts of standard broth, flavoured with roots and aromatic herbs
Cook this with the app: pantry check, scaling, and the assistant.