Barley Broth
From Canadian cook book, 1924
Presented as published in 1924. 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
45Calories
3 gProtein
6 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories45 kcal
Protein3.4 g
Carbohydrates6.2 g
Fiber1 g
Sugars0 g
Total Fat0.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7882 mg
Potassium158 mg
Calcium22 mg
Iron0.7 mg
Magnesium12 mg
Phosphorus49 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate4.7 mcg
Choline6.9 mg
Caffeine0 mg
Water246 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 93. The excerpt below is the record exactly as published.
BARLEY BROTH. 1 tb. barley flour. 1 tb. cold water. 1 c. beef broth. T. salt
Cook this with the app: pantry check, scaling, and the assistant.