Barley a la Strassburg
From The home science cook book, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
693Calories
34 gProtein
111 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories693 kcal
Protein34 g
Carbohydrates111 g
Fiber16 g
Sugars16 g
Total Fat23 g
Saturated Fat3.3 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat2.6 g
Cholesterol60 mg
Sodium1364 mg
Potassium1276 mg
Calcium59 mg
Iron4.5 mg
Magnesium117 mg
Phosphorus479 mg
Zinc3.5 mg
Copper0.9 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A10 mcg
Vitamin E0.3 mg
Vitamin K4.1 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)20 mg
Folate70 mcg
Choline125 mg
Caffeine0 mg
Water885 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 9. The excerpt below is the record exactly as published.
Barley a la Strassburg. Pour boiling water over half a cup of pearl barley, and drain dry. Melt one tablespoon of butter in a stew-pan ; add the barley, and let it cook until slightly browned and it has absorbed the butter. Then add one quart of thin stock and let it boil until tender and dry. Season with salt
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