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Barley Soup

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

  • Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.

Ingredients 6 ingredients

  1. Must
  2. Cut
  3. two pounds of sugar
  4. Water
  5. Butter
  6. Broth
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Wash your barley well in warm water, then boil it in good broth slowly, adding a little butter ;
  2. give it substance with either Cray fish cullis « la Reine, or any other, or without any, if you like it better plain.
  3. Barley Sugar.* — Clarify two pounds of sugar, and boil it to caramel height, in a deep copper vessel with a lip;
  4. pour it in straight lines about an inch thick, on a marble slab previously rubbed with butter.
  5. Whilst hot, take each end of the strips of sugar and twist it;
  6. when cold cut it into proper lengths and put them by in glasses.
  7. They must be kept in a dry place.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife