Original Barley Broth war recipe.
Numerous recipes, called war recipes, were published in newspapers during World War I. The reasoning behind this was to help women conserved resources and to make them feel that they were also taking part in the war.
The following recipe was published in 1917. It is written in modern format and the original print is below.
Barley Broth
- 2 Tbsp pearly barley
- 1 TBSP margarine
- 1 tsp salt
- Pepper to taste
- 3 pints bone or vegetable stock
- 2-1/2 tsp flour
- 1 egg
Soak pearly barley in cold water for 5 to 6 hours.
Melt the margarine in saucepan.
Stir in flour.
Add pearly barley.
Cook over medium heat for 1 minute, stirring all the time.
Slowly add stock.
Bring to a boil.
Simmer for 50 minutes.
Add seasoning to taste.
Beat egg. Put into warmed tureen (covered soup bowl).
Pour soup into tureen and stir well.
Source: The day book. (Chicago, Ill.), 06 July 1917.
