Winter Soup

Preparation info

  • Serves

    6–8

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

From a manuscript of 1800.

‘Five pints of mutton broth, three or four pounds of windfall apples, cut up but not peeled or cored. Simmer the apples in the broth till soft, and press all through a strainer; season with a very small pinch of ginger (better in this than pepper), salt and reheat with a handful of pearl barley and cook gently till the barley is soft.’