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Barley Broth
From Vegetarian cookery, 1891
Serves 1
Presented as published in 1891. 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
71Calories
2 gProtein
15 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories71 kcal
Protein2.2 g
Carbohydrates15 g
Fiber2.3 g
Sugars0.5 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium66 mg
Potassium64 mg
Calcium33 mg
Iron0.8 mg
Magnesium19 mg
Phosphorus40 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A8.5 mcg
Vitamin E0 mg
Vitamin K34 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate13 mcg
Choline6 mg
Caffeine0 mg
Water476 g
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 152. The excerpt below is the record exactly as published.
Barley Broth. After being weU washed in warm water, steep a small table- spoonful of pearl barley in fresh water three or four hours, adding a little salt ; then pour off the water, and set the barley on the fire in a pint of water ; put in a table -spoonful of bread crumbs, one or two sprigs of parsley, and a little mace
Cook this with the app: pantry check, scaling, and the assistant.