Scots Broth
Wash two ounces of barley; soak it for three hours; chop one half of a medium sized head of cabbage, and one onion, put over to boil with the soaked barley, in one quart of water; salt to taste. Let boil for two hours; adding more water if it becomes too thick, be careful not to add too much water; season with savory herbs, or soup powder; add a tablespoonful of butter, and serve with croutons.