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Shabbos Shalend
From Soyer's standard cookery, 1912
Serves 4
This is always done on Friday, and the vessel is left in the oven until required for the Saturday dinner.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 277. The excerpt below is the record exactly as published.
Shabbos Shalend. Take a quart each of white haricot beans and pearl barley, wash them in several waters and drain carefully. Now place them in a covered cooking vessel with some marrow bones or some meat cut into very small pieces. Flavor with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.