The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Barley Soup

Soups

Soup based on stock with pearl barley. Mrs.B adds parsley, onion and potatoes.

The pioneer physicist Benjamin Thompson (Count Rumford) discovered the specific heat of water while researching receipts for barley soup.


Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

BARLEY SOUP.
116. INGREDIENTS: 2 lbs. of shin of beef, ¼ lb. of pearl barley, a large bunch of parsley, 4 onions, 6 potatoes, salt and pepper, 4 quarts of water.
Mode: Put in all the ingredients, and simmer gently for 3 hours.
Time: 3 hours.
Average cost: 2-½d. per quart.
Seasonable: all the year, but more suitable for winter.




Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats