Barley Cream
From The handy dictionary of cookery, 1890
Serve with toast cut in dice.
Presented as published in 1890. 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
728Calories
46 gProtein
4 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories728 kcal
Protein46 g
Carbohydrates4.5 g
Fiber0 g
Sugars0 g
Total Fat57 g
Saturated Fat30 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.1 g
Cholesterol307 mg
Sodium224 mg
Potassium833 mg
Calcium120 mg
Iron1.9 mg
Magnesium66 mg
Phosphorus527 mg
Zinc7.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K2.8 mcg
Vitamin B61 mg
Vitamin B123 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)17 mg
Folate29 mcg
Choline0 mg
Caffeine0 mg
Water706 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 14. The excerpt below is the record exactly as published.
Barley Cream. Cut up half a pound of fillet or cutlet of veal in small pieces, remove all fat and skin, put it into a pan with one pint of water ; well wash the barley, add it to the veal, allow it to simmer very slowly two hours ; pass the meat, barley, and soup through a sieve. Then add to it one gill of cream
Cook this with the app: pantry check, scaling, and the assistant.