Barley Soup

Original Recipe

Put on three gills of barley, three quarts of water, few onions cut up, six carrots scraped and cut into dice, an equal quantity of turnips cut small; boil it gently two hours, then put in four or five pounds of the rack or neck of mutton, a few slices of lean ham, with pepper and salt; boil it slowly two hours longer and serve it up. Tomatos are an excellent addition to this soup.

Ingredients

grocery
  • 3 gills barley
  • 3 quarts water
  • onions
  • 6 carrots
  • equal quantity of carrots turnips
  • pounds mutton rack or neck (4 to 5)
  • lean ham slices
  • to taste pepper
  • to taste salt
  • optional tomatoes

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Instructions

  1. 1

    Put on three gills of barley, three quarts of water, few onions cut up, six carrots scraped and cut into dice, an equal quantity of turnips cut small; boil it gently two hours, then put in four or five pounds of the rack or neck of mutton, a few slices of lean ham, with pepper and salt; boil it slowly two hours longer and serve it up.

  2. 2

    Tomatos are an excellent addition to this soup.

Sources & Citations

Sources included so you can explore further.

Recipe by Mary Randolph from The Virginia Housewife; Or, Methodical Cook (1824)