Recipes > Soup > Allemande, or German Soup

Allemande, or German Soup


  • 4 ounces of pearl-barley
  • broth
  • 1 piece of leek
  • 1 piece of celery
  • 1 tablespoonful of flour
  • grated nutmeg
  • sugar


Soak the pearl-barley in tepid water for eight or ten hours, and strain. Put it in a saucepan with one quart of broth, the leek, celery, and boil gently about one hour and a half. While it is boiling, mix well together in a bowl the flour and half a gill of broth, which turn into the saucepan, also grated nutmeg and sugar to taste; boil ten minutes longer, and serve.


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Hand-Book of Practical Cookery (1884).

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