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The Pamphlet Collection of Sir Robert Stout: Volume 39
11. Barley Soup
11. Barley Soup.
| d. | |
|---|---|
| One pound pot barley | 2 |
| Steeped over night in water. Carrots and turnips cut into small pieces | 1 |
| Onions and parsley | 0½ |
| Olive oil or butter | 0½ |
| Boil together for three hours, with a pinch of salt and pepper. Bread | 2 |
| Total | 6 |