Victoria Soup
From The housewife's referee, 1898
Serves 4
Presented as published in 1898. 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 housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 71. The excerpt below is the record exactly as published.
Victoria Soup. — Wash half a pound of pearl barley, and put this into a stewpan with three pints of good white veal stock, and simmer it very gently over a slow fire for an hour and a half, by which time the barley will be nearly dissolved ; put a third of it into a small soup pot, and the remainder through a sieve, then add to it 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.