{"id":3914,"slug":"consomme-with-barley","title":"CONSOMMÉ WITH BARLEY","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["2 quarts consommé","2 tablespoons pearl barley","2 quarts boiling water","Salt","Chives or Parsley"],"ingredients_norm":["consomme","pearl barley","boiling water","salt","chives or parsley"],"steps":["Soak barley in cold water over night; drain and cook in boiling salted water until soft.","Drain and reheat in consommé.","Sprinkle in one-half tablespoon finely chopped chives or parsley.","Serve with crisp crackers."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:167","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a306f40c5b23dca4ab0c6f96f73bca6395c1a4e21b203f2f7194cc0191e0e713","created_at":"2026-08-02T15:47:05Z","updated_at":"2026-08-02T15:47:05Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/consomme-with-barley"}