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Tweet Barley Soup
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)
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.
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