Barley and Bacon Stew
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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
1893Calories
4 gProtein
20 gCarbs
200 gFat
Full nutrition (34 nutrients)
Calories1893 kcal
Protein3.8 g
Carbohydrates20 g
Fiber3.9 g
Sugars3.6 g
Total Fat200 g
Saturated Fat70 g
Monounsaturated Fat88 g
Polyunsaturated Fat33 g
Omega-30 g
Cholesterol194 mg
Sodium456 mg
Potassium202 mg
Calcium28 mg
Iron1.4 mg
Magnesium37 mg
Phosphorus109 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D6.9 mcg
Vitamin C2.9 mg
Vitamin A0 mcg
Vitamin E3.2 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate22 mcg
Choline165 mg
Caffeine0 mg
Water200 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 40. The excerpt below is the record exactly as published.
stock to boil ; boil one hour. Take one quarter of a pound of fat bacon ; cut it up into small squares. Put three ounces of dripping into a stewpan : when melted and boiling, put in four ounces of chopped onions and the bacon ; a little flour among them makes theih brown quicker. When they are browned, stir into the pan gradually to a paste four ounces of coarse oat- meal
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