Poor Man's Soup, Dr. Kitchiner's

Ingredients

• a quarter of a pound of Scotch barley
• four ounces of sliced onion
• five quarts of water
• two ounces of clear beef dripping
• two ounces of fat bacon cut into dice
• four ounces of oatmeal
• season with salt, pepper, and a little allspice

Method

1. 1

   Wash barley and drain.

2. 2

   Boil with onion and water, skim, and simmer for an hour.

3. 3

   Pour out the liquid.

4. 4

   Melt dripping and bacon, stir in oatmeal to a smooth paste, then gradually add barley liquid.

5. 5

   Stir until boiling, season, and boil for another 15 minutes.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1269. The excerpt below is the record exactly as published.

Poor Man's Soup, Dr. Kitchiner's. — Wash a quarter of a pound of Scotch barley in two or three waters. Drain it, and put it into a large stewpan with four ounces of sliced onion and five quarts of water. Boil the liquid, skim it, and let it simmer gently for an hour, then pour it out. Put into the pan two ounces of clear beef di-ipping and two ounces of fat bacon cut into dice. When these are melted, stir in four ounces of oatmeal, and rub these to a smooth paste viath the back of a wooden spoon. ■\\Taen well mixed, add the barley liquid very gradually, first by spoonfuls. Stir frequently until it boils. Season with salt, pepper, and a little allspice

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