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Barley Broth
From The bride's cook book, 1915
Serves 6
Always stir soup or broth with a wooden spoon.
Presented as published in 1915. 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
402Calories
38 gProtein
46 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories402 kcal
Protein38 g
Carbohydrates46 g
Fiber8.1 g
Sugars4.1 g
Total Fat7.8 g
Saturated Fat3.1 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol95 mg
Sodium149 mg
Potassium1092 mg
Calcium74 mg
Iron4.8 mg
Magnesium89 mg
Phosphorus466 mg
Zinc9.2 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C20 mg
Vitamin A3.4 mcg
Vitamin E0.3 mg
Vitamin K4.8 mcg
Vitamin B61.3 mg
Vitamin B123.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.8 mg
Folate38 mcg
Choline131 mg
Caffeine0 mg
Water869 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 62. The excerpt below is the record exactly as published.
BARLEY BROTH Put two pounds of shin beef in one gallon of water. Add a teacup of pearl barley, three large onions and a small bunch of parsley minced, three potatoes sliced, a little thyme and pepper, salt to taste
Cook this with the app: pantry check, scaling, and the assistant.