White Barley Soup
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. Clark Mason, Bensen, 111.
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 The Cook County cook book (1912) by Associated College Women Workers, page 105. The excerpt below is the record exactly as published.
WHITE BARLEY SOUP.— Soak a cup of barley for several hrs. in enough water to cover it; then boil in a qt. of veal stock until tender and clear. Season with a teaspoon of onion juice, a tablespoon of minced parsley, and with celery salt and white pep- per to taste. Thicken a pt. of scalding milk with a white roux
Cook this with the app: pantry check, scaling, and the assistant.