Untested - 18th Century Apple Soup

Food in England, Dorothy Hartley, p 417

(Titled MS. 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.
"This is an excellent winter night soup."

11 cups mutton broth
3-4 lbs apples
Scant pinch of powdered ginger
Salt
1⁄2 cup pearl barley

1. While broth is coming up to a boil, roughly chop the whole apples.
2. Add the apples to the broth and simmer until the largest pieces of apple are soft.
3. Press through a strainer or food mill to remove the apple pits, cores and skins.
4. Add the ginger, salt and pearl barley.
5. Return to a simmer and cook for 25-35 minutes or until the barley is cooked.