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Barley Broth
From Vegetarian Cook Book, 1904
Serves 6
Presented as published in 1904. 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
117Calories
3 gProtein
26 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories117 kcal
Protein3.3 g
Carbohydrates26 g
Fiber5.2 g
Sugars0.3 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium15 mg
Potassium97 mg
Calcium21 mg
Iron0.8 mg
Magnesium30 mg
Phosphorus74 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.5 mg
Folate7.7 mcg
Choline13 mg
Caffeine0 mg
Water397 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 74. The excerpt below is the record exactly as published.
BARLEY BROTH Wash barley well, and start to cook in cold water in the proportion of about one of barley to ten of water.
Cook this with the app: pantry check, scaling, and the assistant.