Showing posts with label Barley soup. Show all posts
Showing posts with label Barley soup. Show all posts

Barley Soup - Soups - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual

Barley Soup - Soups - Kosher Recipes And Cooking - Jewish Food Cuisine - The Jewish Manual


BARLEY SOUP.



Put in a stew-pan, a knuckle of mutton, or four pounds of the neck, with three quarts of water, boil it gently and keep it well skimmed; a sprig of parsley, a couple of sliced turnips, a carrot, an onion or more, if approved, with a little white pepper and salt, are sufficient seasoning, a breakfast cup full of barley should be scalded and put in the stew-pan with the meat, if when done, the soup is thin and watery, a little prepared barley, mixed smoothly, should be stirred in.



Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 

Barley Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Barley Soup - Cheap Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade


Barley Soup. Time—4 hours.


2 quarts water or pot-liquor, ¼ lb. pearl barley, 2 onions, 2 carrots, a little chopped parsley; salt and pepper to taste.
Prepare the vegetables, put them with the other ingredients into a saucepan, and simmer gently for 3 or 4 hours.

Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen