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Barley Broth (Scotch)

Name: Barley Broth (Scotch)
Yield: 6 servings
Ingredients: half a pound of Scotch barley; four or five pounds of shin of beef or a knuckle of veal; two good-sized onions; a head of celery; a turnip; seasoning to taste

From Recipes for the million, 1891

Serves 6

Skim off any additional fat before serving.

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

596Calories

63 gProtein

36 gCarbs

21 gFat

Full nutrition (33 nutrients)

Calories596 kcal

Protein63 g

Carbohydrates36 g

Fiber7.1 g

Sugars3.4 g

Total Fat21 g

Saturated Fat8.6 g

Monounsaturated Fat7.8 g

Polyunsaturated Fat1.7 g

Cholesterol248 mg

Sodium262 mg

Potassium1201 mg

Calcium77 mg

Iron3.6 mg

Magnesium110 mg

Phosphorus720 mg

Zinc10 mg

Copper0.5 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C9.1 mg

Vitamin A0.4 mcg

Vitamin E0.8 mg

Vitamin K1 mcg

Vitamin B61.4 mg

Vitamin B124.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)24 mg

Folate70 mcg

Choline17 mg

Caffeine0 mg

Water293 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 11. The excerpt below is the record exactly as published.

BARLEY BROTH (SCOTCH).— Wash half a pound of Scotch barley in cold water ; put it in a stew-pan with four or five pounds of shin of beef or a knuckle of veal ; cover it with cold water, and when it boils skim it well, and add two good-sized onions ; simmer gently for two hours ; let it grow cold so that all the fat may be removed from the surface ; then II put In a head of celery and a turnip, with seasoning to taste

Cook this with the app: pantry check, scaling, and the assistant.