Victoria Soup
From The household cook book, 1902
Serves 5
This soup may be made with rice.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 26. The excerpt below is the record exactly as published.
VICTORIA SOUP.— Wash and scald I pound of pearl barley; put it in the soup pot with 3 pints of white veal stock, and simmer gently over a slow fire for 1^ hours, by which time the barley will be nearly dissolved; remove \ of it to a small soup^pot, rub the remain- MEAT, POULTRY AND GAME SOUPS 39 der through a tammy or sieve, pour over the whole barley, add half a pint of cream season with a little salt
Cook this with the app: pantry check, scaling, and the assistant.