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Ingredients: 2 Pound(s) Shoulder of mutton 1 Cup(s) Dried green peas 1/2 Cup(s) Turnip, diced 2 Quart(s) Cold water 2 Teaspoon(s) Pork blood Salt 1/4 Teaspoon(s) Pepper 2 Onions, chopped 3 Carrots, diced 1/2 Cup(s) Celery, diced 1 Tablespoon(s) Parsley, chopped Directions: Soak green peas overnight and soak barley for 2 hours. Wipe meat and trim off fat. Put into broth pot with cold water, salt and pepper. Slowly bring to the boiling point and skim. Add peas, barley and onions and simmer gently for 2 hours. Cool then skim fat from broth. Bones may be removed if desired. Add carrots, turnip and celery and simmer 30 minutes until vegetables are tender. Season with more salt if needed and pepper to taste. Twenty minutes before serving, add parsley and remove any film of fat that has gathered on the surface. Out of Old Nova Scotia Kitchens by Marie Nightingale shared by Elizabeth Rodier Conf: (1010) F-COOKING The book mentions Portable Soup (sometimes called Pocket Soup or Glue) that was made by simmering stock for 12 hours and then boiling/stirring constantly for 8. Then solid stock was formed into small cakes. Sea-faring men and woodsmen could carry them in their pockets. The Public Soup House in Halifax (spring 1818) distributed 100 gallons of soup daily made from 50 pounds of beef and vegetables.
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Combine the barley, lima beans, split peas, lentils, miso, and water with the onion/garlic, and bring to a boil. Add the turnips and carrots, reduce heat to medium-lo Barley-buttermilk soup RINSE THE BARLEY and put it in a pot with the water and salt to taste. Bring to a boil, lower the heat, and simmer until the barley is tender, about 45 minutes. Drain the barley. (The liquid can be reserved to use in another soup.) Toss the oni Vegetable barley stew with lentils Combine the barley and 4 cups of water in a medium saucepan. Bring to a boil over medium heat and cook for 5 minutes. Reduce the heat to low and simmer for 30 minutes, then remove the pan from the heat. Put a heavy stockpot over medium heat f Sweet potato chicken barley soup In a large heavylined stock pot heat the olive oil, add garlic, onions, celery and carrot and saute 8 minutes. Add the parsnips, barley, chicken and chicken stock. Bring to a boil and simmer on medium-high heat for 30 minutes. 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Chop the celery and carrots into approximately 2.5cm/1" chunks. 2 Stir the celery, carrots, leeks, parsnips, potato, prepared pearl Apple and barley pudding Put the barley in the water and bring to the boil. Add the sliced apples and continue cooking gently until the barley and apples are soft. Press through a sieve, or put through the blender, and put back in the saucepan. Add the sugar and lemon juice a Simple one-loaf barley bread Mix first five ingredients together and let stand 10 minutes. Stir down and let stand 15 minutes. Add oil and flour. Knead for 3 minutes. Shape into a loaf. Let rise in pan until double in size. Bake at 350 F. for 45 minutes or until toot Baked barley Mix barley and onion with 1 cup boiling stock in pan or casserole with tight fitting cover. Bake in 300 degree F oven for 45 minutes. Add second cup of hot stock and continue baking 30 to 40 minutes or until barley is soft and mixture is almost dry. 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