Barley Broth
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
1554Calories
48 gProtein
322 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories1554 kcal
Protein48 g
Carbohydrates322 g
Fiber62 g
Sugars15 g
Total Fat12 g
Saturated Fat5.5 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol29 mg
Sodium129 mg
Potassium1486 mg
Calcium416 mg
Iron10 mg
Magnesium345 mg
Phosphorus1130 mg
Zinc9.5 mg
Copper1.7 mg
Manganese5.3 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A82 mcg
Vitamin E0.2 mg
Vitamin K8.8 mcg
Vitamin B61.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)19 mg
Folate92 mcg
Choline195 mg
Caffeine0 mg
Water255 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 22. The excerpt below is the record exactly as published.
Barley Broth. Broiled Meat Cakes. Potatoes. Turnips. Bread and Butter. Apple Pie. Cheese. Supper— Welsh Rare Bit. Bread and Butter. Canned Raspberries. Cake. Tea. Barlev Broth,— Take a soup bone and boil slowly until the meat about it is in rags. Wash 1 pint barley
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