Rice, Tapioca, Sago, or Barley Soup
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
Barley should be soaked for one hour and boiled for two hours or more.
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 83. The excerpt below is the record exactly as published.
Rice, Tapioca, Sago, or Barley Soup. 1 teaspoonful salt. % saltspoonf ul pepper. 1 quart stock. 2 tablespoonfuls either rice, bar- ley, tapioca, or sago. Wash the grains, and cook until tender in boiling salted water ; then add them to the boiling stock. Serve with croutons. Barley should be soaked one hour, and boiled two hours or more. Vegetables and macaroni are better with beef stock ; and rice, tapioca, and barley with mutton or chicken stock. Tomato Soup with Stock. 1 quart stock. 1 teaspoonful sugar. 1 saltspoonf ul pepper
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