Lunch
White barley soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Soak a cupful of barley for several hours in enough water to cover it;
- then boil in a quart of veal stock until tender and clear.
- Season with a teaspoonful of onion juice, a tablespoonful of minced parsley, and with celery salt and white pepper to taste.
- Thicken a pint of scalding milk with a white roux, pour the hot soup slowly upon this and serve.
Historical transcription
Source method
- 1
Soak a cupful of barley for several hours in enough water to cover it; then boil in a quart of veal stock until tender and clear. Season with a teaspoonful of onion juice, a tablespoonful of minced parsley, and with celery salt and white pepper to taste. Thicken a pint of scalding milk with a white roux, pour the hot soup slowly upon this and serve.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.