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Barley Broth
From The national course in home economics, 1917
Serves 6
Always stir soup or broth with a wooden spoon.
Presented as published in 1917. 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
435Calories
38 gProtein
46 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories435 kcal
Protein38 g
Carbohydrates46 g
Fiber8.2 g
Sugars4.1 g
Total Fat12 g
Saturated Fat4.3 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol100 mg
Sodium132 mg
Potassium1059 mg
Calcium82 mg
Iron5.2 mg
Magnesium90 mg
Phosphorus452 mg
Zinc9.2 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C26 mg
Vitamin A20 mcg
Vitamin E0.3 mg
Vitamin K73 mcg
Vitamin B61.2 mg
Vitamin B123.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate47 mcg
Choline120 mg
Caffeine0 mg
Water870 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 47. The excerpt below is the record exactly as published.
BARLEY BROTH. Put two pounds shin of beef in one gallon of water. Add a teacup of pearl barley, three large onions cut up fine, a small bunch of parsley minced, three potatoes sliced, a little thyme, and pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.