Barley and Nut Soup
A historical recipe from Substitutes for Flesh Foods, by Edwin Giles Fulton.
No ratings yet
A historical recipe
Substitutes for Flesh Foods: Vegetarian Cook Book, by Edwin Giles Fulton. Project Gutenberg eBook #43879.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Rice, 2 tablespoonfuls.
- Vegetable stock, 4 cups.
- Barley, ¼ cup.
- Salt.
- Cook the barley and rice until perfectly done in about one and one-half cups of water;
- add stock, salt to taste, reheat, and serve.